Tex-Mex Chowder

Since the weather here in Central Texas has finally gotten below 80 degrees, I figured it was soup time!  I made one of my very favorites.  As with most of my recipes, this one has very little nutritional value and is not at all low-fat or low-cal.  Let me introduce you to some cheesy goodness.

Tex-Mex Chowder

serves 6 

1 lb ground beef 

1 large onion, diced

1 (15 1/4 ounce) can corn, undrained

1 (16 ounce) can pinto beans or black beans, undrained

1 (10 ounce) can Ro-Tel tomatoes, undrained 

1 lb Velveeta cheese

1 cup milk

Brown ground beef with onion; drain fat well.
In a large pot combine ground beef, corn, beans, and Ro-tel tomatoes.
Cube cheese and add to soup pot; stir over low heat until melted and blended.
Add milk as needed to get desired consistency.  

*I used Ranch Style Beans instead of pinto or black and dehydrated onions instead of a whole onion.  Enjoy!

My Tex-Mex Chowder