This cheese taco soup recipe combines all the flavors of taco night! It's filled with ground beef, onions, red peppers, corn, and cheese, and our condensed cheddar cheese soup adds even more cheesy flavour. The best part is that this dish can be prepared in less than 40 minutes.
*Ingredients :
°1 pound lean ground beef
°1 onion finely chopped
°1 red bell pepper finely chopped
°1 hot pepper, finely chopped
°1 c. in t. chili powder
°1/2 tsp. in t. Salt and freshly ground pepper
°1 can chopped tomato
°2 cans CAMPBELL® Heavy Cheddar Soup
°1 cup water or milk
°1 cup frozen corn kernels
°Shredded cheddar cheese, tortilla slices or chips, sour cream, sliced green onions, cilantro and lime wedges.
* Preparation :
In a large saucepan, brown ground beef over medium-high heat, chopping it up with the back of a spoon, about 5 minutes. Drain well and return to saucepan with onion, red pepper, jalapeno, chili seasoning, salt, and pepper.
Add the diced tomatoes, their juice, cheddar cheese soup, and water or milk, and mix until well combined to make tomato sauce. Simmer for 10 minutes over medium heat. Add the corn and cook for another 5 minutes.
Serve in hot soup bowls and top with shredded cheese, tortilla strips, sour cream, green onions, cilantro, and lemon.
Enjoy !
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