Wednesday, January 6, 2010


1/2 pound ground beef
1 can condensed cheddar cheese soup, undiluted
1 3/4 cup milk
1 cup frozen shredded hash brown potatoes
1 can (4 oz) chopped green chilies
1 T taco seasoning
1 T dried minced onion
1/2 t. chili powder

Optional, for topping:
Coarsely crushed corn chips
Shredded Monterey Jack cheese
Chopped green onions
Sour cream

In large saucepan saute beef over medium heat until done. Drain.

Stir in soup, milk, potatoes, chilies, and seasonings until blended. Bring to boil. Reduce heat; simmer, uncovered for 5 minutes or until heated through. Garnish with toppings.

This soup takes all of 15 minutes from start to finish, and it's GOOD. Sometimes I use low fat Velveeta instead of the cheese soup, because Campbells cheese soup has a particular taste I'm not so fond of, but even using the soup it's still great.

I have made it without the mexican seasonings before, and then I top each bowl of soup with a hamburger dill pickle chip and a teensy swirl of mustard (sounds gross, BUT lemme tell you, it tastes LIKE A CHEESEBURGER)!!


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