Nacho Cheese Chowder

1. 1

   In a 2-quart microwave-safe casserole, crumble meat.

2. 2

   Add the green pepper.

3. 3

   Cook in microwave, covered, on High for 2 to 3 minutes until no pink remains in meat, stirring once or twice. Drain off the fat.

4. 4

   Stir in nacho cheese soup, milk, corn, chopped tomato and minced onion.

5. 5

   Cook, covered, on High for 7 to 10 minutes or until chowder is heated through, stirring once.

6. 6

   Serve with corn chips.

* Per serving · 4 servings · Values may vary.

No additional tips available.