Santa Fe Cheese Soup

Posted by on February 4, 2010 in Blog, Entrees, Lunch/Dinner | 0 comments

1 pound Velveeta
1 pound ground beef, browned and drained
1 can whole kernel corn, with liquid
1 can kidney beans, with liquid
1 can diced tomatoes with green chilies, with liquid
1 can stewed tomatoes, diced, with liquid
1 envelope taco seasoning mix

Combine all ingredients in greased slow cooker. Cover and cook on high heat for 3 hours or low heat 4-5 hours. Serve with corn chips.

I like to make a batch of this and keep it in the refrigerator for my lunches. It reheats wonderfully and it’s warm and satisfying on a cold winter day. I heart this recipe BIG time! Bon Appetit!

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