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Categories:
ground beef onion cream of mushroom soup cream of chicken soup enchilada sauce Velveeta cheese jalapeno chiles salt pepper
Viewed: 66 - Published at: 3 years agoIngredients
- 1 lb ground beef
- 12 onion, finely chopped
- 1 (10 ounce) can cream of mushroom soup
- 1 (10 ounce) can cream of chicken soup
- 2 14 cups enchilada sauce
- 1 lb Velveeta cheese, cut into 1 inch cubes
- 6 canned jalapeno chiles, finely chopped (to taste)
- salt
- pepper
Method
- Brown the beef in a large skillet.
- Drain the fat 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!
