1 Tbsp Olive Oil
1 large onion diced
3/4 lb ground beef
1Tbsp Chili Powder
1/2 teas. fresh garlic minced
1 1/2 tsp ground cumin
2 1/2 Cups milk
1 (14 1/2 ounce) can chicken broth
1 (10 3/4 ounce) can cheddar-cheese soup
1 1/2 cups uncooked elbow pasta
1 1/2 cups shredded sharp cheddar cheese
salt & pepper to taste
Garnish: with diced tomato, tortilla chips & minced jalapeno Chile
Heat oil in 5 quart pot over medium-high heat; add onion and garlic, saute 4 minutes until translucent. Crumble beef into pot and cook stirring until no longer pink. Stir in chili powder and cumin.
Add milk and broth, then stir in condensed soup until dissolved; bring to a boil, reduce heat to low, cover and simmer for three minutes. Stir in the pasta and continue to cook for 5 minutes covered. Stir in cheese until melted and smooth. Remove from heat; let stand for 5 minutes
or until pasta is fully cooked.
Garnish and serve.