Ingredients
1 pound ground beef1 medium onion, chopped1 medium sweet red pepper, chopped1 garlic clove, minced3 tablespoons all-purpose flour2-1/2 cups 2% milk1 pound potatoes (about 2 medium), peeled and chopped1-1/2 cups water1 tablespoon reduced-sodium beef bouillon granules12 ounces Velveeta, cubed (about 2-1/4 cups)3 bacon strips, cooked and crumbled
Preparation
In a 6-qt. stockpot, cook beef, onion and pepper over medium heat 6-8 minutes or until beef is no longer pink and onion is tender, breaking beef into crumbles; drain. Add garlic to beef mixture; cook 1 minute longer. Stir in flour until blended.
Gradually stir in milk. Add potatoes, water and bouillon; bring to a boil. Reduce heat; simmer, covered, 15-20 minutes or until potatoes are tender.
Add cheese; stir until melted. Sprinkle servings with bacon.
