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We started out using a recipe my mom had for Cheeseburger Soup (I think it was from Taste of Home magazine), but the only thing that really remains is the beef and Velveeta. Also, we use the smallest cans of Rotel and enchilada sauce available...I'm not sure waht the actual ounces are on those cans. I usually make the beef and chop the onion the day before so I can make it quickly in the evening. It also helps to chop the potatoes and leave them in a pot of water so they don't brown. I drain the water off and pour them in the soup when the recipe calls for it.
Units: US | Metric
Serving Size: 1 (652 g)
Servings Per Recipe: 4