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    Cheesy Taco Soup

    Source of Recipe

    Jen O

    List of Ingredients

    2 lbs. ground beef seasoned with salt and pepper
    1 onion, chopped
    2 cans Ranch Style Beans
    2 cans Corn
    2 cans Rotel
    2 cans Cream of Mushroom soup
    42 ounces Chicken Broth
    1 lb. Velveeta Cheese


    Brown ground beef and onion in a large skillet, drain fat.
    Without draining add beans, corn, rotel, cream of mushroom soup, and chicken broth.
    Cook over low heat for 1-2 hours.
    Add cubed Velveeta then simmer until cheese has melted.
    Serve with Corn Bread or Fritos.
    Top with dollop of sour cream and handful shredded cheddar cheese, optional.
    Spice it up with some chopped jalepenos




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