Santa Fe Soup with Melted Cheese
Makes 8 servings
1 lb. cubed cheddar cheese (I used half Colby/jack and half cheddar)
1 lb. ground beef, browned and drained
15 1/4-oz can kidney beans, undrained
14 1/2-oz can Rotell diced tomatoes with green chilies
14 1/2-oz can stewed tomatoes
15 1/2-oz can whole-kernel corn, undrained.
2 Tablespoons of your favorite taco seasoning mix.
Combine all the ingredients in a slow cooker, cover and cook on high three hours.
I made 2 loaves of split butter top bread to pull apart and dip into the soup.
This soup can also be thickened by adding more cheese and makes a great nacho dip.
Delicious! Enjoy!
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