Creamy taco soup

Yield: 4 Servings

Measure Ingredient
1 pounds Ground beef
½ medium Onion; diced
1 pint Sour cream
½ pounds Velveeta; diced
1 can (15-oz) chili; no beans
1 can (15-oz) stewed tomatoes
2 cans (16-oz) pinto beans
1 can (10-oz) Rotel (tomatoes and green chilies)
Corn chips

From: Julie Sterchi <sterchi@...> Date: Mon, 5 Aug 1996 09:32:31 -0700 Brown meat and onion; drain. Add canned ingredients. Mix well. Stir in sour cream and diced cheese. Put in slow cooker or crockpot. Simmer for a couple hours on low. Stir occasionally. (You may not want to add the sour cream until the last 45 minutes of cooking time.) Serve with corn chips to sprinkle on top.

EAT-L Digest 4 August 96

From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .

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