Ingredients
48
48 servings
- •2 pounds lean ground beef
- •1 onion, chopped
- •1 (10.75 ounce) can condensed cream of mushroom soup
- •1 pound processed cheese food, cubed
- •15 slices pickled jalapeno pepper slices, to taste
Instructions
- Place lean ground beef and onion in a large, deep skillet over medium-high heat. Cook until beef is evenly brown and onion is soft. Drain and turn heat to medium-low.
- Pour in condensed cream of mushroom soup. Mix in processed cheese and desired amount of jalapeño peppers. Cook and stir until well blended, about 10 minutes.
- Transfer the mixture to a medium bowl. Cover and chill in the refrigerator 8 hours, or overnight.
- Reheat the mixture in a slow cooker, mixing in about 1 tablespoon of water to thin if necessary, before serving.
Nutritional Facts
Per 48 servings
- Calories: 88
- Carbohydrate: 2g
- Fat: 7g
- Fiber: 0g
- Protein: 5g
- Sugar: 0g
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