Ingredients
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1
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1
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1
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1
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1
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1
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1
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Directions
Creamy Velveeta Santa Fe Soup,This is so good! It’s nice and cheesy and oh so easy to put together. Really good with slices of hot cornbread. I got this recipe from my Mother who is a wonderful cook. Cook time is time it takes to melt the cheese in the soup mixture.,I made this and my husband raved about it! We have been looking for a soup with this flavor for quite awhile. I had to use regular Velveeta, but will continue looking for Velveeta Mexican cheese as I think we would like the spicier flavor. My husband would like me to try the hotter Rotel just for fun. It was great with a little beef broth that I had left from another recipe as well. It was just the two of us, but we ate the whole amount over two days! I think I will make a batch to freeze to take with us RVing. Might also be good with tortilla chips! Highly recommend this easy soup! Thanks for sharing.,A KEEPER! Lots of flavor, not too spicy. I browned the beef and onions, drained and put in crockpot. Added the other ingredients along with cumin and parsley, added the cheese near the end. It looked way too thick at the start but thinned out nicely. And talk about easy! Corn chips are a great topper. Anita, many thanks for posting…Janet
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Steps
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1
Done
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Brown Ground Beef With Onion; Drain Fat Well. |
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2
Done
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in a Large Pot Combine Ground Beef, Corn, Beans and Stewed Tomatoes and Ro-Tel Tomatoes. |
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3
Done
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Cube Cheese and Add to Soup Pot; Stir Over Low Flame Until Melted and Blended. |
