Today is Slow Cooking Thursday, hosted by Sandra at Diary of a Stay at Home Mom
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From “Southern Living Slow-Cooker Cookbook,” with adaptation by Julie Kay
1 (16-oz.) pkg. hot-flavored bulk (ground) pork sausage
1 onion, chopped
4 large garlic cloves, pressed
1 (10-3/4-oz.) can Fiesta Nacho Cheese Soup
1 (10-3/4-oz.) can cream of onion soup
1 (10-3/4-oz.) can Cheddar cheese soup
1/4 tsp. ground red pepper, optional
1 (32-oz.) pkg. frozen Tater Tots, partially thawed
1. Cook first three ingredients in a large nonstick skillet, stirring until meat crumbles and is no longer pink. Stir in soups and pepper.
2. Arrange half of potatoes in a lightly greased 5-quart slow cooker. Spread meat mixture evenly over potato layer. Arrange remaining potatoes evenly over meat layer.
3. Cover and cook on High 1 hour. Reduce heat to Low and cook 4-1/2 hours or until edges are golden.