Nacho Cheese Chowder

1. 1

   In a 2-quart microwave-safe casserole, crumble the beef.

2. 2

   Add the green pepper.

3. 3

   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.

4. 4

   Drain off the fat.

5. 5

   Stir in nacho soup dip, milk, corn, onion and tomato.

6. 6

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

* Per serving · 4 servings · Values may vary.

No additional tips available.