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Saturday, April 23, 2011

Sante Fe Soup with Melted Cheese

  • 1 lb. Velveeta cheese, cubed
  • 1 lb. ground beef, browned and drained
  • 15 1/4-oz. can corn, undrained
  • 15-oz. can kidney beans, undrained (I used black beans and will drain and rinse next time)
  • 14 1/2-oz. can diced tomatoes with green chilies
  • 14 1/2-oz. can stewed tomatoes
  • 2 Tbsp. dry taco seasoning
  • corn chips or soft tortillas
  1. Combine all ingredients except chips or tortillas in slow cooker.
  2. Cover,  Cook on High 3 hours.
  3. Serve with corn chips as a side, or dip soft tortillas in individual servings in soup bowls.