2lbs Ground beef
1 onion, chopped
1 can (10 3/4 oz) cream of mushroom soup
1lb Velveeta cheese, cubed
4 oz chopped jalepenos (to taste)
Brown onion & ground beef in large, deep skillet over medium high heat. Drain, then decrease heat to medium.
Add soup, cheese, and jalepenos. Cook until well blended - about 10 minutes.
Transfer to bowl, chill overnight.
Reheat in slow cooker, adding 2 to 3 tsp water to thin out as necessary.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment