16 Mar 2010
|Green pepper||1⁄4 Cup (4 tbs), cut into 1-inch strips|
|Condensed chili beef soup||11 1⁄4 Ounce (1 Can)|
|Water||1⁄2 Can (5 oz)|
|Shredded mild process cheese||1⁄3 Cup (5.33 tbs)|
In saucepan, cook bacon until crisp.
Remove; drain and crumble.
Pour off all but 1 tablespoon drippings; add green pepper and cook until tender.
Stir in soup; gradually blend in water.
Heat until cheese melts; stir often.
Top with bacon.
Mexicali Supper Recipe