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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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After tasting a wonderful chowder at a restaurant, I dressed up can of cheese soup to see if I could capture the same flavors. I then took things a step further by adding chilies and Southwestern spices, I hope you enjoy it as much as I do. Lori Risdal Sioux City, Iowa Ingredients:
1/2 pound ground beef |
1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted |
1-3/4 cups milk |
1 cup frozen shredded hash brown potatoes |
1 can (4 ounces) chopped green chilies |
1 tablespoon taco seasoning |
1 tablespoon dried minced onion |
1/2 teaspoon chili powder |
coarsely crushed corn chips, shredded monterey jack cheese and chopped green onions, optional |
Directions:
1. In a large saucepan, cook beef over medium heat until no longer pink; drain. Stir in the soup, milk, potatoes, chilies, taco seasoning, onion and chili powder until blended. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until heated through. Garnish with corn chips, cheese and green onions if desired. Yield: 4 servings.
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