- 340.19 g ground beef
- 311.84 g nacho cheese soup
- 473.18 ml frozen hash brown potatoes
- 236.59 ml water
- 118.29 ml 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.