Mexican Beef-Cheese Soup

Name: Mexican Beef-Cheese Soup
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6 servings.
Ingredients: 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

"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.

Ingredients

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

Directions

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.

Nutrition Facts

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

Originally published as Mexican Beef-Cheese Soup in Quick Cooking November/December 2003

Reviews

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lfduits

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

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.