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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Also, we use the smallest cans of Rotel and enchilada sauce available. I'm not sure waht the actual ounces are on those cans. I usually make the beef and chop the onion the day before so I can make it quickly in the evening. It also helps to chop the potatoes and leave them in a pot of water so they don't brown. I drain the water off and pour them in the soup when the recipe calls for it. Ingredients:
1 lb hamburger |
1 (1 1/4 ounce) envelope taco seasoning |
1/4 cup butter, plus |
3 teaspoons butter or 1/4 cup margarine, divided |
1/4 of an onion, chopped |
5 cups water |
2 -4 tablespoons chicken bouillon |
4 potatoes, peeled and cubed into bite-size pieces |
1/4 cup flour |
12 -16 ounces velveeta cheese, cubed |
11 ounces green enchilada sauce |
1 (11 ounce) can rotel |
1 1/2 cups milk |
1 -1 1/2 cup fresh cilantro, chopped |
Directions:
1. In skillet, brown beef, season with seasoned salt or taco seasoning. Drain and set aside.
2. In large pot, melt 1/4 cup butter and sauté chopped onions until soft and tender.
3. Add 4-5 cups of water, add chicken bouillon and bring to a boil.
4. Add potatoes and boil until soft.
5. Lower heat to medium-low, add beef and simmer.
6. In a pan, melt 3 T. margarine and add flour until thick then add to soup.
7. Add Velveeta, Rotel, enchilada sauce and milk. Stir until Velveeta is melted and soup is heated through.
8. Serve topped with cilantro.
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