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Recipe Source: cdkitchen.com
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Santa Fe Chili Cheese Soup
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Serves/Makes: 6
Ready in: 2-5 hrs
- 1 pound ground beef
- 1 pound Velveeta cheese cubed
- 1 can (15 ounce size) whole kernel corn, undrained
- 1 can (15 ounce size) kidney beans, undrained
- 1 can (15 ounce size) diced tomatoes with green chiles (such as Rotel)
- 1 can (15 ounce size) stewed tomatoes, undrained
- 1 envelope dry taco seasoning mix
Heat a skillet over medium heat. Add the ground beef and cook, stirring, until the beef is browned. Drain off any excess fat. Add the beef to the crock pot. Add the remaining ingredients to the crock pot and mix well. Cover the crock pot and cook on high heat for 2-3 hours. Stir once during the cooking time and then stir well again before serving. If you drain the corn, kidney beans, and stewed tomatoes this makes a good dip for tortilla chips!
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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