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Ingredients
- garnishes:
- 1 tbsp olive oil
- 1 lg onion, diced (1 cup)
- 3/4 lb lean ground beef
- 1 tbsp hot mexican chili powder
- 1 1/2 tsp ground cumin
- 2 1/2 cups milk
- 1 14.5 oz can chicken broth
- 1 10 3/4 oz can condensed cheddar-cheese soup
- 1 1/2 cups uncooked elbow pasta
- 1 1/2 cups shredded sharp cheddar cheese
- diced tomato, tortilla chips, minced pickled jalapenos, fruity salsa & chips
Preparation
Step 1
Heat oil in 5 quart soup pot over med-high heat, add onions, saute 4 min until translucent. Crumble beef into pot, cook, stirring 4 min or until no longer pink, stir in chili powder and cumin, cook 2 min. Add milk and broth, stir in condensed soup until dissolved, bring to boil, reduce heat to low, cover and simmer 3 min. Stir in pasta, cook covered 5 min, stir in cheese until melted, remove from heat, let stand 5 min until pasta is cooked through, ladle into bowls, garnish....