Image courtesy: flickr.com/photos/[email protected]/4704333576
Ingredients
- 1 pound ground beef
- 1 pound processed cheese food (eg. Velveeta), cubed
- 1 onion, chopped
- 1 (14.5 ounce) can peeled and diced tomatoes
- 1 (10 ounce) can diced tomatoes with green chile peppers
- 1 (15.25 ounce) can whole kernel corn
- 2 (15 ounce) cans ranch-style beans
Directions
Brown ground beef and drain off fat.
In a large stock pot combine browned beef, diced onion, tomatoes with liquid, stewed tomatoes with chilies, corn with liquid, Ranch-style beans with liquid, and cubed processed cheese Simmer on low heat until the cheese is melted and the onion is tender. Serve hot..
[…] See full ‘Santa Fe Soup Recipe’ here… […]
Easy to quadruple this recipe with the whole band over. You can even sub ground turkey, browned well, shredded Vermont sharp cheddar, use frozen corn instead of canned. Add Hatch green chile, roasted, peeled, de-seeded and chopped. Red onion, or scallions or chives should be served raw, chopped to put on top (optional) and grated longhorn cheddar cheese. Sour cream for those who like a dollop. I like to alternate black beans and kidney beans. Both, makes it taste more hearty.