Slow-Cooker Cheeseburger Soup

By margiekyle

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

Details

Servings 1
Cooking time 500mins
Adapted from pillsbury.com

Preparation

Step 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.

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.

Stir in cheese; cover and set slow cooker to Warm heat setting. Stir occasionally while fries cook.

Make waffle fries as directed on package.

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.