Ingredients
1 pound ground beef
1 can (10 ounces) diced tomatoes with green chilies
1 block (16 ounces) Velveeta cheese, cubed
1 can (10.5 ounces) condensed cream of mushroom soup
Tortilla chips, sliced jalapeños, diced onions for garnish
Directions
In a skillet over medium heat, brown the ground beef until fully cooked and drain any excess fat.
In a slow cooker, combine the cooked ground beef, diced tomatoes with green chilies, cubed Velveeta cheese, and condensed cream of mushroom soup. Stir well.
Cover the slow cooker and cook on low for 2-3 hours, stirring occasionally to ensure even melting of the cheese and blending of flavors.
Once the cheese is melted and the mixture is heated through, give it a final stir and serve hot.
Serve warm, garnished with tortilla chips, sliced jalapeños, and diced onions. Adjust consistency by reducing soup or cooking uncovered for thicker texture.
Nutrition Facts
Calories:
480
Fat:
28
Carbohydrates:
22
Protein:
32
Sodium:
1330
Fiber:
2
Sugar:
6
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