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.
If you are new to my blog, I invite you to follow me on Facebook or with your e-mail. Just click on the box to the right that says "Follow by e-mail" and type your e-mail address and you will be notified every time I post something new to this blog.
-A Kansas Farm Mom
Down Home Blog Hop
Farmgirl Friday Blog Hop
You Might Also Like:
Crock Pot French Dip Creamy Sausage Soup