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Wednesday, December 26, 2012

W4DW- Beefy Nacho Potato Soup

What's for Dinner this Wednesday was selected by my Facebook Followers.  Maybe next week I will post my recipe early, so you all can make my warm Taco Dip for New Year's Eve.

Our local hospital foundation has an annual fundraiser that includes a soup tasting.  For a set price you get to select 3 soups made by area cooks and a selection of desserts.  They sell the cookbook of recipes for a whopping $2.00.  We found this recipe and had to add a little meat, but it is certainly a family favorite.  I took it to one of our family dinners over Christmas and assured them all that I would post the recipe to the blog.  Perfect for a cold winter day, but it is also quick and easy to make.

Beefy Nacho Potato Soup

1 pound ground beef, browned and drained
1 package (5 1/4 ounces) Au Gratin Potatoes
1 can (11 ounces) whole kernel corn, drained
1 can (10 ounces) diced tomatoes with green chilies (RoTel), undrained
2 cups water
2 cups milk
2 cups cubed Velveeta cheese
Dash hot pepper sauce (optional)

In a 3-quart saucepan, mix ground beef, potatoes, sauce mix that came with potatoes, corn, tomatoes, and water.  Bring to a boil; reduce heat.  Cover and simmer for 15-18 minutes or until potatoes are tender.  Add milk and cheese and hot pepper sauce if desired.  Cook and stir until cheese is melted.

I added the milk and cheese and then poured it all into my Crockpot for serving. 

Makes 6-8 servings.

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-A Kansas Farm Mom
Shared with:
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