Directions:
- In skillet, brown beef, season with seasoned salt or taco seasoning. Drain and set aside.
- In large pot, melt 1/4 cup butter and sauté chopped onions until soft and tender.
- Add 4-5 cups of water, add chicken bouillon and bring to a boil.
- Add potatoes and boil until soft.
- Lower heat to medium-low, add beef and simmer.
- In a pan, melt 3 T. margarine and add flour until thick then add to soup.
- Add Velveeta, Rotel, enchilada sauce and milk. Stir until Velveeta is melted and soup is heated through.
- Serve topped with cilantro.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 774.57 Kcal (3243 kJ) | ||
| Calories from fat | 417.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 46.42g | 71% | |
|---|---|---|---|
| Cholesterol | 105.69mg | 35% | |
| Sodium | 2201.74mg | 92% | |
| Potassium | 666.33mg | 14% | |
| Total Carbs | 66.3g | 22% | |
| Sugars | 18.9g | 76% | |
| Dietary Fiber | 5.14g | 21% | |
| Protein | 23.38g | 47% | |
| Vitamin C | 6.1mg | 10% | |
| Vitamin A | 1.1mg | 35% | |
| Iron | 3.8mg | 21% | |
| Calcium | 469.1mg | 47% | |
| Amount Per 100 g | |||
| Calories | 131.67 Kcal (551 kJ) | ||
| Calories from fat | 71.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.89g | 71% | |
|---|---|---|---|
| Cholesterol | 17.97mg | 35% | |
| Sodium | 374.27mg | 92% | |
| Potassium | 113.27mg | 14% | |
| Total Carbs | 11.27g | 22% | |
| Sugars | 3.21g | 76% | |
| Dietary Fiber | 0.87g | 21% | |
| Protein | 3.97g | 47% | |
| Vitamin C | 1mg | 10% | |
| Vitamin A | 0.2mg | 35% | |
| Iron | 0.6mg | 21% | |
| Calcium | 79.7mg | 47% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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