Caldea Soup

• 6 Potatoes medium size.
• 1 Block of Velveeta type cheese.
• 1 Pound of lean Ground Beef.
• 1 can of Green Chili.
• Olive Oil.
• 1 packet of McCormick Grill Mates Montreal Steak Seasoning.
• Seasoned Salt.
• Garlic Salt.
• Garlic Powder.
• Onion Powder.
• Black Pepper.
• 1 bag of original Fritos.

1. -Peel and dice Potatoes into small chunks (1/3 in.).
2. -Put Potatoes on baking sheet evenly spread out.
3. -Add Olive Oil and Steak Seasoning and mix until evenly coated.
4. -Put in oven at 350 degrees for approximately 50 minutes - turning once to get crisp on all sides.
5. While the potatoes are doing their thing in the oven...
6. -Brown the Ground Beef in a skillet and add Green Chili, Seasoned Salt, Garlic Salt, Garlic Powder, Onion Powder and Black Pepper. ***All of these are to taste and I honestly have no idea how much I put in. It's always been done by "shakes" and look so add some - taste - add more until its right. Remember it should be a little over-seasoned since it will dilute in the soup!***
7. Now that all the hard work is done...
8. -Fill a large pot about 3/5 full with water and heat over medium-low.
9. -Add Ground Beef and Potatoes (when they are finished).
10. -Simmer for approximately 1 hour stirring occasionally.
11. Approximately 10 minutes before you want to serve...
12. -Add cubed cheese to soup. We use Kroger brand Queso Blanco w/ jalapenos (it has the best flavor).
13. -Stir constantly until cheese is fully melted.
14. Serve soup over a handful of Fritos (I know that sounds odd but it makes it even better) and add salt/pepper to taste.

potatoes, type cheese, lean ground beef, green chili, olive oil, packet, salt, garlic, garlic, onion, black pepper, fritos

Taken from www.epicurious.com/recipes/member/views/caldea-soup-52805611 (may not work)