1 med. onion, chopped
1 can (14-1/2 oz.) diced tomatoes with green chilies, undrained
1 can (11 oz.) Mexicorn, drained
1 lb. Mexican or plain process American cheese, cubed
|
|
|
|
| MEXICAN BEEF-CHEESE SOUP | |||
| Yields about 6 servings | |||
| 1 lb. ground beef 1 med. onion, chopped 1 can (14-1/2 oz.) diced tomatoes with green chilies, undrained 1 can (11 oz.) Mexicorn, drained 1 lb. Mexican or plain process American cheese, cubed |
|||
| In a large saucepan, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the tomatoes, corn and cheese. Cook and stir until cheese is melted. | |||