Mexican Beef-Cheese Soup
"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
Reviews
This soup is delicious! To lighten it up a bit, I used ground sirloin, doubled the diced tomatoes and used light Velveeta.
This was a very tasty, filling soup. I served it with Frito Lay scoop chips, wonderful on a cold windy winter day.