Ingredients :
3 pounds lean ground beef
1 can (15 ounces) tomato puree
1 can (10 3/4 ounces) condensed cream of mushroom soup
1 can (10 1/2 ounces) condensed French onion soup with beef stock (or just Beef Stock works too)
3/4 cup water
28oz Potatoes, Cubed
1 Onion sliced
1 Pepper sliced
4 medium carrots, diced (2 cups)
1 teaspoon salt
1-2 cups shredded cheddar cheese
Instructions :
-Cook beef in 12-inch skillet over medium-high heat about 10 minutes, stirring occasionally, until brown; drain.
-Mix tomato puree and mushroom soup in medium bowl. Stir in onion soup and water.
-Spray 5- to 6-quart slow cooker with cooking spray. Reserve 1 cup of the potatoes.
-Gently mix beef, remaining potatoes, carrots, salt and soup mixture in cooker.
-Sprinkle with reserved 1 cup potatoes the add cheese.
-Cover and cook on low heat setting 8 to 9 hours or until vegetables are tender. Hash will hold on low heat setting up to 2 hours.
