Ingredients
6 Potatoes medium size.
1 Block of Velveeta type cheese.
1 Pound of lean Ground Beef.
1 can of Green Chili.
Olive Oil.
1 packet of McCormick Grill Mates Montreal Steak Seasoning.
Seasoned Salt.
Garlic Salt.
Garlic Powder.
Onion Powder.
Black Pepper.
1 bag of original Fritos.
Preparation
-Peel and dice Potatoes into small chunks (1/3 in.). -Put Potatoes on baking sheet evenly spread out. -Add Olive Oil and Steak Seasoning and mix until evenly coated. -Put in oven at 350 degrees for approximately 50 minutes - turning once to get crisp on all sides.
While the potatoes are doing their thing in the oven… -Brown the Ground Beef in a skillet and add Green Chili, Seasoned Salt, Garlic Salt, Garlic Powder, Onion Powder and Black Pepper. All of these are to taste and I honestly have no idea how much I put in. It’s always been done by “shakes” and look so add some - taste - add more until its right. Remember it should be a little over-seasoned since it will dilute in the soup!
Now that all the hard work is done… -Fill a large pot about 3/5 full with water and heat over medium-low. -Add Ground Beef and Potatoes (when they are finished). -Simmer for approximately 1 hour stirring occasionally.
Approximately 10 minutes before you want to serve… -Add cubed cheese to soup. We use Kroger brand Queso Blanco w/ jalapenos (it has the best flavor). -Stir constantly until cheese is fully melted.
Serve soup over a handful of Fritos (I know that sounds odd but it makes it even better) and add salt/pepper to taste.
