Instructions: In a large skillet, cook ground beef and onion until meat is brown. Drain fat. In a medium bowl, stir together the soup, undrained chili peppers, and milk.

In a 3 1/2-, 4-, or 5-quart crockery cooker, layer half of the potatoes, half of the ground beef mixture, and half of the soup mixture. Repeat layers.

Cover and cook on low-heat setting about 4 hours or until potatoes are tender. (Or, cover and cook on high-heat setting for 2 1/2 to 3 hours.) Gently stir before serving. If desired, serve with sour cream, salsa, and sliced green onion.

Serves 4.

Test Kitchen Tip: To bake in the oven-rather than cook in a slow cooker prepare and layer the ingredients in a 2-quart casserole. Bake, covered, in a 350 F oven for 1 1/4 to 1 1/2 hours or until potatoes are tender and mixture is heated through.

Serving Ideas : Accent each serving of this Mexican-style beef-and-potato main dish with sour cream, salsa, and/or sliced green onions, if you like.

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