Prep Time: 20 mins | Cook Time: 8 hrs | Total Time: 8 hrs 20 mins | Yield: 8 Servings
I love this dish so much! A big thanks to my good friend, Jon, for recommending this recipe! I am so glad that I gave it a try because I never would have tasted perfection! As perfect as this recipe already is, feel free to add more ingredients to it if you prefer. Have a great day, friends. Enjoy!
Ingredients:
4 small russet potatoes peeled and diced
1 small white or yellow onion chopped
1 c shredded carrots
1 tsp dried basil
1 tsp dried parsley
3 c chicken broth
1-pound lean ground beef
8 slices cooked bacon chopped
3 tbsp butter
¼ c all-purpose flour
2 c milk I use 2%
½ tsp salt
½ tsp black pepper
2 c shredded pepper-jack cheese or shredded cheddar cheese
Green onion chopped (for garnish)
Directions:
Add the onions, potatoes, dried basil, carrots, and parsley into the bottom of a large crockpot.
Add the chicken broth, then cover the pot. Cook for about 8 hours on a low setting or 4 hours on a high setting until the potatoes are fork-tender.
Place a large skillet on the stove and turn the heat to medium.
Add the ground beef, then cook until crumbly and brown. Discard any excess fat.
Add the ground beef and stir until well mixed.
Add the crumbled bacon and stir until well mixed as well.
Use paper towels to wipe clean the skillet, then add butter and allow it to melt.
Add the flour and whisk until well mixed. Cook for about a minute.
Add the milk, salt, and pepper. Whisk until well blended.
Pour the mixture into the pot and stir until well combined.
Add the shredded cheese and stir until well mixed.
Cover the pot and cook for about 20 minutes or until the cheese is melted completely.
Serve immediately and enjoy!
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