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Prep Time: 10 Minutes Cook Time: 24 Minutes |
Ready In: 34 Minutes Servings: 6 |
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I have not made this yet but putting here for safe keeping! Sounds delicious! I got it from Redbook Magazine. Ingredients:
1 tablespoon olive oil |
1 large onion, diced (1 cup) |
3/4 lb ground beef |
1 tablespoon chili powder (hot) |
1 1/2 teaspoons ground cumin |
2 1/2 cups milk |
14 1/2 ounces chicken broth |
10 3/4 ounces condensed cheddar cheese soup |
1 1/2 cups elbow macaroni, uncooked |
1 1/2 cups sharp cheddar cheese, shredded |
diced tomato |
tortilla chips |
minced jalapeno chile |
Directions:
1. Heat oil in a 5-quart soup pot over medium-high heat; add onion and saute 4 minutes, until translucent. Crumble beef into pot and cook, stirring for 4 minutes or until no longer pink. Stir in chili powder and cumin; cook, stirring, for 2 minutes.
2. Add milk and broth, then stir in condensed soup until dissolved; bring to a boil, reduce heat to low, cover, and simmer 3 minutes. Stir in pasta; continue to cook, covered, 5 minutes. Stir in cheese until melted and smooth. Remove from heat; let stand 5 minutes or until pasta is fully cooked.
3. Ladle soup into bowls and garnish with diced tomato, tortilla chips, and minced chile.
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