Hamburger Hot Pot
Turn on the oven and get ready to make this succulent dish that is made with ground beef, potatoes and cream of mushroom soup.
Yield
4 servingsPrep
30 minCook
8 minReady
8 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pound |
beef
ground, lean |
|
| ¼ | teaspoon |
garlic powder
|
|
| 1 | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| 6 | each |
potatoes
peeled, sliced |
|
| 3 | each |
onions
sliced |
|
| 1 | each |
cream of mushroom soup
golden, can |
*
|
| ½ | cup |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
beef
ground, lean |
|
| 1.3 | ml |
garlic powder
|
|
| 5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 6 | each |
potatoes
peeled, sliced |
|
| 3 | each |
onions
sliced |
|
| 1 | each |
cream of mushroom soup
golden, can |
*
|
| 118 | ml |
water
|
|
Directions
In skillet, lightly brown ground beef; drain well. Add garlic powder, salt and pepper; set aside. Place half the potatoes and half the onions in greased crockpot. Add browned beef. Top with remaining potatoes and onions. Combine mushroom soup and water; spread over top, being sure to moisten and cover evenly.
Cover and cook on Low for 8 to 10 hours or on High for 3 to 4 hours.
Serves 4 to 6
