Ingredients
- Olive oil
- 1 medium yellow onion (diced)
- 2 jalapenos, minced (or one)
- 3/4 pound lean ground beef
- 2 tablespoons minced garlic
- 1 teaspoon Mexican chili powder (hot)
- 1 1/2 teaspoon ground cumin
- 2 1/2 cups whole milk
- 1 can (14.5 ounce) chicken broth
- 1 can (10 ounce) condensed cheddar cheese soup
- 1 1/2 cups dry elbow pasta
- Salt and pepper
- 1 1/2 cups shredded sharp cheddar cheese
- Garnish
- Diced tomatoes
- Sour cream
- Tortilla chips
How to Make
-
Step 1: In large pot on medium high, heat some oil; add onion and jalapeno and cook 4 minutes, until translucent.
-
Step 2: Crumble beef and garlic into pot and cook 10 minutes or until not longer pink, stirring. Add chili powder and cumin; cook 2 minutes, stirring.
-
Step 3: Add milk and broth, then stir in condensed soup until dissolved; bring to a boil, reduce heat to low, cover and simmer 3 minutes.
-
Step 4: Stir in pasta, salt and pepper, continue to cook, covered, 5 minutes.
-
Step 5: Stir in cheese until melted and smooth. Remove from heat; let stand 5 minutes or until pasta is fully cooked.
-
Step 6: Ladle soup into bowls and garnish with diced tomato, tortilla chips and/or minced chile if desired. Serves 6
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.