- Place lean ground beef and onion in a large, deep skillet over medium high heat. Cook until beef is evenly brown and onion is soft. Drain and turn heat to medium low.
- Pour in condensed cream of mushroom soup. Mix in processed cheese food and desired amount of jalapeno peppers. Cook and stir until all ingredients are well blended, about 10 minutes.
- Transfer the mixture to a medium bowl. Cover and chill in the refrigerator 8 hours, or overnight.
- Reheat the mixture in a slow cooker, mixing in about 1 tablespoon of water to thin if necessary, before serving.
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