๐๐๐๐ค ๐ถ๐๐๐๐๐ ๐ต๐๐๐ ๐๐๐ ๐๐๐ก๐๐ก๐ ๐ด๐ข ๐บ๐๐๐ก๐๐
๐๐ป๐ด๐ฟ๐ฒ๐ฑ๐ถ๐ฒ๐ป๐๐:
1 lb ground beef
1 medium onion, chopped
2 cloves garlic, minced
5 medium potatoes, thinly sliced
1 can (10.5 oz) condensed cream of mushroom soup
1/2 cup beef broth
1 cup shredded cheddar cheese
1/2 cup shredded mozzarella cheese
1/2 teaspoon paprika
Salt and pepper to taste
Fresh parsley for garnish
๐๐ถ๐ฟ๐ฒ๐ฐ๐๐ถ๐ผ๐ป๐:
1. Brown the Beef: In a skillet over medium heat, cook the ground beef until browned, breaking it up into crumbles. Add the chopped onion
and minced garlic
, cooking until the onion is soft and fragrant. Drain any excess grease.
2. Prepare the Slow Cooker: Grease the bottom of your slow cooker lightly. Begin layering half of the thinly sliced potatoes at the bottom of the slow cooker. Sprinkle with a little salt and pepper
.
3. Layer the Beef: Add half of the cooked beef mixture over the potatoes, then layer with a little shredded cheddar cheese
. Repeat the layering with the remaining potatoes, beef, and cheese.
4. Mix the Sauce: In a bowl, whisk together the cream of mushroom soup and beef broth
. Pour the mixture evenly over the layers in the slow cooker. Sprinkle with paprika
.
5. Cook Low and Slow: Cover and cook on low for 6-7 hours , or until the potatoes are tender and fully cooked through.
6. Add More Cheese: In the last 30 minutes of cooking, sprinkle the shredded mozzarella cheese on top, allowing it to melt and form a bubbly, golden crust.
7. Serve: Once done, garnish with fresh parsley and serve warm. Enjoy this creamy, cheesy, and hearty dish!
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