Mexican Beef-Cheese Soup Recipe

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"This hearty soup appeals to all ages and can be spiced up to suit individual tastes," reports Kim Gollin of Andover, Kansas. She sometimes drains the can of tomatoes and adds extra beef, serving it as a thick cheesy dip.
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 6 servings


  • 1 pound ground beef
  • 1 medium onion, chopped
  • 1 can (14-1/2 ounces) diced tomatoes with green chilies, undrained
  • 1 can (11 ounces) Mexicorn, drained
  • 1 pound Mexican or plain process cheese (Velveeta), cubed

Nutritional Facts

1 cup: 448 calories, 25g fat (14g saturated fat), 117mg cholesterol, 1718mg sodium, 22g carbohydrate (10g sugars, 3g fiber), 30g protein.


  1. In a large saucepan, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the tomatoes, corn and cheese. Cook and stir until cheese is melted. Yield: 6 servings.
Originally published as Mexican Beef-Cheese Soup in Quick Cooking November/December 2003, p9

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lfduits User ID: 1652123 73358
Reviewed Feb. 5, 2012

"This soup is delicious! To lighten it up a bit, I used ground sirloin, doubled the diced tomatoes and used light Velveeta."

nancydeeolds User ID: 3236031 50036
Reviewed Jan. 15, 2011

"This was a very tasty, filling soup. I served it with Frito Lay scoop chips, wonderful on a cold windy winter day."

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