Home Cooking Recipes
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Santa Fe Soup
Chef:  Lucile Fuller - Wichita, KS          Category:  Quick and Easy

RATING:


Ingredients:
l lb. ground beef
2 cans red kidney beans
2 cans whole kernel corn
2 cans tomatoes, diced
1 lb. Mexican style processed cheese, mild















Directions: Brown ground beef in large Dutch oven size pan. Drain well. Drain and rinse the kidney beans, but add corn and tomatoes with the juice. Heat to simmering, then add cheese and continue heating until cheese is melted, stirring occasionally, until ingredients are well blended. Serve with bite size Tostitos and relishes.

Notes: If any is left over, I freeze it in serving-size containers to use as needed.

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