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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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The 64th Taco Soup recipe!. This is thick and rich. Recipe hails from The Best of Country Cooking 2005 Ingredients:
1 1/2 lbs ground beef |
1 large onion, chopped |
1 (15 ounce) can pinto beans, rinsed and drained |
1 (14 1/2 ounce) can stewed tomatoes |
1 (10 ounce) can diced tomatoes with green chilies |
1 (10 ounce) can chili without beans |
1 lb processed cheese, cubed (velvetta) |
salt |
pepper |
garlic powder |
2 cups sour cream, divided |
Directions:
1. In a Dutch oven or soup kettle, cook ground beef and onion over medium heat until meat is no longer pink; drain. Add the beans, tomatoes, chili, cheese and seasonings. Reduce heat to low; cook and stir until the cheese is melted. Stir in 1 cup of the sour cream; heat through (do not boil). Garnish with remaining sour cream.
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