A quick dish in the slow cooker

(T-G Photo by Tamara Belinc) [Click to enlarge] [Order this photo]

When I was asked to fill in for Sadie Fowler and do the "Simply Delish" column this week, I thought about shrimp gumbo, Philly cheese steak sandwiches or minute steak.

Then, I decided my husband worked hard enough, and I probably should do the cooking for this one.

You see, my husband could be a gourmet cook, and what I do doesn't even compare.

When I cook, I usually do something quick and easy. It has to please the appetite of my very, very picky 5-year-old, who basically won't eat much more than chicken nuggets, macaroni and cheese, hot dogs and bologna. I wish ketchup was still classified as a vegetable.

This recipe for Slow Cooker Nachos meets all the requirements. It's quick and easy and can be cooked in the slow cooker. The meat is sauteed with green peppers and onions, and my daughter doesn't even realize there are vegetables in it when it's all piled together. I usually use more green peppers and onions than the recipe calls for, because I like the added flavor.

The recipe calls for either Velveeta or cheddar cheese, but I've never made it with Velveeta. I thought it would be healthier made with real cheese, and to be honest, cheddar is less expensive, which is really important in this economy.

What I love about it is after I brown the ground beef with the onions and green pepper, I can just put it in the slow cooker and forget about it.

Slow Cooker Nachos

1 pound of ground beef

1/4 cup diced onion

1/4 cup diced green pepper

1 jar (16 oz.) taco sauce

1 can (16 oz.) refried beans

1 can (10 3/4 oz.) cream of mushroom soup

1 envelope (1.25 oz.) dry taco seasoning mix

salt to taste

8 oz. Velveeta Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes, or two cups shredded Cheddar cheese

Tortilla chips

Shredded lettuce

Chopped tomatoes

Sour cream

Brown ground beef, onion and green pepper in saucepan; drain.

Combine all ingredients, except tortilla chips, lettuce, tomatoes and sour cream in a four-quart slow cooker. Cover. Cook on high one hour, stirring occasionally until cheese is fully melted.

Serve immediately with chips, lettuce, tomatoes and sour cream or turn to low to keep warm and serve from cooker.