- 1 lb ground Beef
- 1/2 Onion, finely chopped
- 1 (10 ounces) can cream of Mushroom soup
- 1 (10 ounces) can cream of Chicken soup
- 2 1/4 cups enchilada sauce
- 1 lb Velveeta Cheese, cut into 1 inch cubes
- 6 canned jalapeno chiles, finely chopped (to taste)
- Brown the Beef in a large heavy skillet.
- Drain the fat from the pan and add Onion, soups, and enchilada sauce.
- Stir until well blended and add Cheese slowly allowing to melt before adding more.
- Add chiles and season with salt and pepper.
- Reduce heat to low and cook for 4–5 minutes longer.
- Transfer to a slow-cooker or chafing dish and serve!
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