"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.
- 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
- 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
Reviews for Mexican Beef-Cheese Soup
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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."
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."