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and be aware of any allergies or sensitivities that may affect your health and well-being

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Please Fave the original Here

Definitely different from !

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Recipe is no longer available from the artist / chef

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It's like a chili. But it's not chili. :u

Pound and a half of ground beef
1 can of Pinto or Ranch Style Beans
1 can of Corn or Hominy
1 can of Rotel
1 package of Dry Buttermilk Ranch
1 package of Taco Seasoning (Mild or hot)
1/2 pound of Velveeta Queso Blanco Cheese

Brown ground beef in a large soup pot and drain, transfer beef back to pan. Add canned ingredients, juices and all. Do not drain them! Add seasonings and stir, cube velveeta and add to soup.

Allow 20 to 30 minutes for cheese to melt and soup to heat at medium heat. Stir every 5 minutes to assure that cheese does not burn or stick to the bottom.

If you use Ranch Style beans, feel free to add 1/2 a can or 1 full can of water. This soup can get pretty thick.

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