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Ingredients
1 1/2 Cups water
2 Cups potatoes, peeled & cubed
2 Small carrots, grated
1 Small onion, chopped
1/4 Cup green pepper, chopped
1 Jalapeno pepper, seeded & chopped
1 Garlic clove, minced
1 Tablespoon beef bouillon granules
1/2 Teaspoon salt
1 Pound ground beef, cooked & drained
2 1/2 Cups milk, divided
3 Tablespoon all purpose flour
8 Ounces process cheese (Velveeta), cubed
1/4 to 1 Teaspoon cayenne pepper (optional)
1/2 Pound sliced bacon, cooked & crumbed
Instructions
In a large saucepan, combine first 9 ingredients; bring to a boil. Reduce heat; cover and simmer for 15 to 20 minutes or until potatoes are tender. Stir in beef and 2 cups milk; heat through. Combine flour and remaining milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Reduce heat; stir in cheese until melted. Add cayenne, top with bacon just before serving.