Beef & Bean Soup. Exceptionally delicious.

This is one of the best meals I’ve ever had, hence why it’s in my favorites collection. It’s quick, easy, and absolutely delicious. I promise.

The recipe is for a HUGE batch (and I’m not exaggerating) so if you don’t have a lot of mouths to feed simply cut all the ingredients in half.

You Need:

1–2 lbs ground beef
1 lb Velveeta cheese (the big rectangular block. Off brand is the exact same)
1 onion, chopped
2 cans pinto beans, drained
2 cans Rotel tomatoes (choose your spiciness level; you can either drain all the juice, half the juice, or none of the juice. It all depends on how soupy you want your beef & bean soup; off brand is also fine)
2 cans chili without beans
2 cans diced tomatoes (if you’re not a fan of canned &/or cooked tomatoes feel free to eliminate this step. Personally I just use 1 can. Again with deciding your level of juice)
1 cup sour cream (I usually buy the smallest container & use half of it. Another personal preference ingredient.)
Tortilla chips (regular, scoops, Fritos, Doritos…whatever you prefer)

1) Brown your beef & chopped onions in a skillet, then drain well.

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2) While your meat & onions are cooking open all the canned ingredients, do whatever draining you’re going to do, and combine them all in a big ole’ pot.

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3) Add the meat & onions. Stir it up & heat up for a minute. While it’s heating up, cube the entire block of Velveeta.

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4) Once your Velveeta is cubed add it to the pot. Occasionally stir so it doesn’t stick to the pot.

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5) When all of the cheese is melted completely, add the sour cream & stir well. Give it a minute to heat back up & serve in bowls with the chips on the side.

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6) Dip your chips, eat with your spoon, don’t dribble on your shirt.   😉

Leave feedback!! I wanna know your thoughts. 🙂

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