CHEESEBURGER SOUP 2
3 Lb Lean Ground Chuck
2 Cups Chopped Onions
2 Cans (28 Oz Each) Organic Fire Roasted Diced Tomatoes, Undrained
1/2 Cup Steak Sauce
4 Cups Cheddar Cheese Shredded
1 Bag (22 Oz) Frozen Waffle Fries
2 Cups Shredded Lettuce
1 Spray 5- to 6-quart slow cooker with cooking spray. In a large skillet, cook beef and onion over medium-high heat, stirring frequently, until brown; drain.
2 In slow cooker, mix beef, onions, tomatoes and steak sauce. Cover and cook on Low heat setting 5 hours, or on High heat setting 3 hours.
3 Stir in cheese; cover and set slow cooker to Warm heat setting. Stir occasionally while fries cook.
4 Make waffle fries as directed on package.
5 Serve soup topped with lettuce and waffle fries.
6 To freeze: Store soup in quart-size resealable freezer plastic bags. Label, and freeze lying flat. To reheat: Defrost overnight in refrigerator, or in microwavable bowl on Defrost setting in microwave, stirring often. Then microwave uncovered on High 4 to 6 minutes or to 165°F. Serve with freshly cooked waffle fries and shredded lettuce.