Nacho Cheese Chowder - cooking recipe

Ingredients

1/2 lb. ground beef
1 green pepper, chopped
1 (11 oz.) can condensed nacho cheese soup dip
1 1/4 c. milk
1/2 c. loose pack frozen whole kernel corn
1 medium tomato, chopped
1 tsp. dried minced onion

Preparation

In a 2-quart microwave-safe casserole, crumble the beef.
Add the green pepper.
Microcook, covered, on 100% power (High) for 2 1/2 to 3 1/2 minutes or until no pink remains in the beef, stirring once.
Drain off the fat.
Stir in nacho soup dip, milk, corn, onion and tomato.
Cook, covered, on High for 7 to 10 minutes or until chowder is heated through, stirring once.
Makes 3 main dish servings.