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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.
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    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

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.

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