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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 16 |
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My husband doesn't care for much for tomatoes, so I created this recipe that features lots of delicious cheese. We really enjoy steaming bowlfuls on cold winter days with fresh-from-the-oven corn bread. - Robin Counce, Arvada, Colorado Ingredients:
1-1/2 pounds ground beef |
1 medium onion, chopped |
4 medium potatoes, peeled and cubed |
1 cup chopped carrots |
1 cup each frozen corn, peas and cut green beans |
4 cups water |
1 can (46 ounces) v8 juice |
2 pounds process cheese (velveeta), cubed |
Directions:
1. In a soup kettle or Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain and set aside. Add vegetables and water to the kettle; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. Add V8 juice and the beef mixture; heat through. Add cheese; cook and stir until melted. Yield: 16 servings (4 quarts).
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