• 2 lbs. ground beef
• 1 large onion, chopped
• 1 lb. sliced fresh mushrooms
• 3 garlic cloves, minced
• 2 cans (10.75 oz.) condensed cream of mushroom soup, undiluted
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 lb. frozen cut green beans
• 1 bag (32 oz.) frozen tater tots
• 1 cup shredded cheddar cheese

In a large skillet, cook beef over medium-high heat until no longer pink, 5-6 minutes, breaking into crumbles; drain and transfer to a 5 quart slow cooker.  Add the onions and mushrooms to skillet; cook over medium-high heat until the vegetables are tender, 8-10 minutes.  Add garlic, cook one minute longer.  Stir in condensed soup, salt and pepper.  Place vegetable mixture in slow cooker; add the green beans and stir to combine.  Top with tater tots and cheese.

Cook, covered, on low for 6-8 hours.  Let stand, uncovered, 15 minutes before serving.

TIP:  use frozen mixed vegetables in place of green beans to add color.

YIELD:  12 servings