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Tex-Mex Scalloped Potato And Carrot Dinner

Ingredients

• 1 1/2 pound ground beef
• 1 1/2 tsp salt, divided
• 28 ounces canned crushed tomatoes
• 28 ounces canned diced tomatoes, drained
• 15 ounces canned black beans, drained and rinsed
• 1 green bell pepper, seeded and chopped
• 1 tbsp chili powder
• 1 tsp garlic powder
• 1/4 tsp black pepper
• 2 1/2 pounds russet potatoes, sliced 1/4 inch thick
• 16 ounces bagged crinkle-cut carrot chips
• 12 ounces cheddar cheese, shredded
• 2 spring onions, chopped

Directions

1. Cook ground beef and 1/2 tsp of the salt over medium-high heat until cooked through.
2. Drain fat.
3. Stir in 1 tsp of salt, crushed tomatoes, diced tomatoes, black beans, bell pepper, chili powder, garlic powder and black pepper to taste.
4. Put 1 cup of the mixture into a slow cooker.
5. Add one quarter of the potatoes in a single over-lapping layer.
6. Add a carrot chip in between each potato slice.
7. Top with 2 cups mixture and then 1/2 cup of cheese.
8. Add a second layer of potatoes and carrots, 2 cups mixture and 3/4 cup of cheese.
9. Repeat until there are 4 layers of potatoes, finishing off all remaining sauce and cheese.
10. Cook in the slow cooker on high for 4 hours.
11. Discard any liquid that rises to the top.
12. Let sit with the lid open for 15 minutes.
13. Serve with slotted spoon.
14. Top servings with the spring onions.

Attribution