1 lb ground beef
3 medium potatoes, peeled and cubed
1/2 c. chopped celery
1/2 c. chopped onion
2 T. chopped green pepper (optional)
1 T. instant beef bouillon
1/2 tsp. salt
1 1/2 c. water
2 1/2 c. milk
3 T. flour
1 c. shredded Cheddar or American Cheese

In a 3 quart sauce pan, brown beef; drain off excess fat.  Stir in potatoes, celery, onion, peppers, bouillon, salt and water.  Cover and cook until vegetables are tender, 15 – 20 minutes.  Blend 1/2 c. milk with flour.  Add to saucepan along with remaining milk.  Cook and stir until thickened and bubbly.  Add cheese and stir just until cheese melts.

From Practical Produce Cookbook