Nacho Cheese Soup
1 pound ground beef
2 green bell peppers, chopped
2 (11-ounce) cans condensed nacho cheese soup
2½ cups milk
1 cup frozen whole kernel corn
1 can chopped green chilies
2 teaspoons dried minced onion
2 tomatoes, chopped
1. Crumble ground beef and green pepper in a 3- to 4-quart microwave-safe casserole dish; cover and cook on high for 3½ to 4½ minutes or until pink is gone, stirring twice. Drain off fat.
2. Stir in cheese soup, milk, corn, chilies, and dried onions; cover and cook on high for 8 t0 10 minutes or until heated well, stirring twice.
3. Top with chopped tomatoes and serve with tortilla chips