- 1 lb lean ground beef
- 2 lbs Velveeta Cubed
- 1 10.5 oz Rotel Tomatoes
- 1 can cream of mushroom soup
- 1 jalapeno diced
- ½ teaspoon chili powder
- ½ teaspoon garlic powder
In a large skillet, brown and crumble the ground beef. As it cooks, add chili powder and garlic powder. Drain the grease.
Add all ingredients to a 4 or 6 qt slow cooker.
Cook covered on low for 2 hours, until the cheese is melted. Stir occasionally.
Serving: 1Serving | Calories: 283kcal | Carbohydrates: 13g | Protein: 29g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 68mg | Sodium: 1687mg | Potassium: 508mg | Fiber: 1g | Sugar: 8g | Vitamin A: 946IU | Vitamin C: 2mg | Calcium: 526mg | Iron: 1mg