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Prep 20min
Total8hr20min
Ingredients7
Servings10
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Ingredients
2
lb ground beef
4
cups chopped onions (3 to 4 medium)
2
cans (28 oz each) Muir Glen™ organic fire roasted diced tomatoes, undrained
1/2
cup steak sauce
16
oz American cheese loaf, cut into cubes
1
bag (22 oz) frozen waffle fries
2
cups shredded lettuce
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Steps
1
Spray 5- to 6-quart slow cooker with cooking spray. In 12-inch nonstick skillet, cook beef over medium-high heat, stirring frequently, until brown; drain.
2
In slow cooker, mix beef, onions, tomatoes and steak sauce. Cover and cook on Low heat setting 8 hours, or on High heat setting 4 hours.
3
Stir in cheese; cover and set slow cooker to Warm heat setting. Stir occasionally while fries cook.
4
Make waffle fries as directed on package.
5
Serve soup topped with lettuce and waffle fries.
6
To freeze: Store soup in quart-size resealable freezer plastic bags. Label, and freeze lying flat. To reheat: Defrost overnight in refrigerator, or in microwavable bowl on Defrost setting in microwave, stirring often. Then microwave uncovered on High 4 to 6 minutes or to 165°F. Serve with freshly cooked waffle fries and shredded lettuce.
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You don't have to stop at the waffle fries for garnish. Pickles and crumbled bacon make welcome additions, too.
Have a smaller slow cooker? This recipe is easily halved.
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