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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This is so good! It's nice and cheesy and oh so easy to put together. Really good with slices of hot cornbread. I got this recipe from my Mother who is a wonderful cook. Cook time is time it takes to melt the cheese in the soup mixture. Ingredients:
1 lb ground beef |
1 large onion, diced |
1 (15 1/4 ounce) can corn, undrained |
1 (16 ounce) can pinto beans or 1 (16 ounce) can black beans, undrained |
1 (14 1/2 ounce) can stewed tomatoes, undrained |
1 (10 ounce) can ro-tel tomatoes, undrained |
1 lb velveeta mexican cheese |
Directions:
1. Brown ground beef with onion; drain fat well.
2. In a large pot combine ground beef, corn, beans and stewed tomatoes and Ro-tel tomatoes.
3. Cube cheese and add to soup pot; stir over low flame until melted and blended.
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