INGREDIENTS
3 cups
beef broth
4 cups
potatoes, peeled and cubed
2
carrots, peeled and grated
2
celery stalks, diced
1/4 cup
chopped green pepper
1
jalapeño, finely chopped
1/2 tsp
salt
1/2 lb
extra lean ground beef, browned and drained
1 1/2 cups
non-fat evaporated milk, divided
3 tbsp
all-purpose flour
1/2 lb
reduced-fat pasteurized process cheese, cubed (I used reduced fat Velveeta)
1/2 tsp
paprika