* 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
Instructions
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.
Originally Submitted
8/8/2007
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