Mexican Cheeseburger Soup |
|
 |
Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 8 |
|
Very easy to make. Nice for kids since it not too spicy. If you want it more soupy add more liquid. Ingredients:
1 1/2 lbs lean ground beef |
2 garlic cloves, crushed |
1 cup chopped onion |
1/4 cup chopped red bell pepper |
1 (28 ounce) diced tomatoes, undrained |
1 (4 ounce) can diced green chilies |
1 (11 ounce) can mexicorn, drained |
1 (14 ounce) can black beans, rinsed and drained |
1/2 teaspoon salt |
1/2 teaspoon ground cumin |
1/4 teaspoon pepper |
8 ounces shredded cheddar cheese |
8 ounces monterey jack cheese, use pepper jack for more kick |
1 1/2-2 cups low-fat milk |
Directions:
1. In a large pot, brown and crumble the ground beef with the garlic, onion and red bell pepper. Cook until beef is mo longer pink; drain.
2. Return the cooked beef mixture to the pot.
3. Add to the pot, the undrained tomatoes, diced green chilies, mexicorn, black beans, salt, cumin, and pepper.
4. Bring to a gentle simmer and simmer for about 10 minutes.
5. Stir in the cheeses and milk. Stir frequently and heat until cheese is melted and smooth - do NOT let boil.
|
|