- 1 of 4 Heat oil in a large pot over medium heat. Add onions, carrots and serrano chile. Cook for 5 minutes. Add garlic and cook another minute. Add beef, salt and pepper and cook 6 to 8 minutes or until beef is browned. Drain fat.
- 2 of 4 Stir in ketchup, mustard and potatoes. Cook 3 minutes.
- 3 of 4 Stir in beef broth and bring to a boil. Simmer, uncovered, about 10 minutes.
- 4 of 4 Stir in cheddar soup until smooth. Cook 2 minutes or until heated through. Serve with shredded cheddar cheese, and pickles, if desired.
Servings Per Recipe: 6
Per Serving: 18 g pro., 17 g carb., 417 kcal cal., 13 g sat. fat, 12 g Monounsaturated fat, 31 g Fat, total, 81 mg chol., 4 g sugar, 1311 mg sodium, 525 mg Potassium, 1 g Polyunsaturated fat, 2 g fiber, 12.4 mg vit. C, 0.119 mg Thiamin, 161.548 mg calcium, 1992.199 IU vit. A, 2.162 mg iron, 0.43 mg Pyridoxine (Vit. B6), 24.191 µg Folate, 0.242 mg Riboflavin, 3.356 mg Niacin, 1.647 µg Cobalamin (Vit. B12)