Active Time: 20 minutes • Total Time: 30 minutes • Serves: 6
1 pound ground round
1 medium onion, chopped (about 1-1/2 cups)
2 cans (14-1/2 ounces each) less-sodium chicken broth (3-1/2 cups)
2 cups basilico or marinara pasta sauce
1 large Idaho russet potato (about 10 ounces), peeled and cut into 1/2-inch pieces (about 1-1/2 cups)
2 cups Schnucks frozen mixed vegetables
1 package (16 ounces) mild Mexican pasteurized prepared cheese product, cut into 1-inch chunks
1. In 4- to 6-quart saucepan, cook ground round and onion over medium heat 8 to 10 minutes or until meat is no longer pink and onion is tender, breaking up meat with side of spoon. Stir in broth and pasta sauce and cook 5 to 6 minutes or until mixture simmers.
2. Stir in potato and frozen vegetables; heat to boiling over high heat. Reduce heat to medium; simmer 9 to 10 minutes or until potato is tender.
3. Add cheese and cook 5 to 7 minutes or until cheese melts and chowder is heated through, stirring frequently. Makes about 11-1/2 cups.
Each serving: about 464 calories, 28g total fat (15 g saturated), 106 mg cholesterol, 1796 mg sodium, 29 g carbohydrate, 4 g fiber, 29 g protein