- 3⁄4 lb ground beef
- 11 ounces nacho cheese soup
- 2 cups frozen hash brown potatoes
- 1 cup water
- 1⁄2 cup sour cream
Directions See How It's Made
- Cook ground beef in medium saucepan over medium heat until no longer pink; drain.
- Stir in soup, potatoes and water.
- Cook 8 to 10 minutes or until potatoes are tender, stirring occasionally.
- Stir in sour cream; cook 1 to 2 minutes or until throughly heated. But do not allow to boil.