Mexican Cheese Soup

This recipe is one I found in my Rival Slow Cooker cook book.

Ingredients:

• 1 lb. Velveeta
• 1 lb. ground beef, cooked and drained
• 1 can of whole kernel corn
• 1 can of kidney beans
• 1 can of Rotel
• I can of tomatoes
• 1 envelope of taco seasoning

Directions:

As with many great crock pot recipes, the directions are as follows: dump everything in the crock pot, then put it on low for a long time (in this case, 4-5 hours)

Verdict:

This is one of my new favorite chili/soups.  I didn’t even need a spoon, I ate my whole bowl with tortilla chips.  The Velveeta didn’t disperse evenly on it’s own, so you’re going to have to stir it a couple of times along the way, and maybe even cut it into little chunks instead of throwing it in there as a huge block like I did.  In any case, this tasted a little bit like a soup version of tex/mex cheese dip, the kind that you stand by the bowl continually thinking…just one more chip.  I will definitely be making this again.