"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich
2 lbs. lean ground beef 1 onion, chopped 1 can mushroom soup 1 lb. Velveeta pepper jack cheese
Brown ground beef & onion in deep skillet over medium heat. Drain and turn heat to medium-low. Add cream of mushroom soup. Cut cheese into cubes and add to mixture. Stir and cook until well blended. Transfer to bowl and chill at least 8 hours. Reheat mixture in slow cooker. May add a little water if too thick. Serve with chips.
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