Recipe of the Week: Easy Southwest Dump Soup, by M.

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When my family of farm hands come in from a day of work, they like this hardy soup served with (or over) tortilla chips, cornbread, or even warmed-over biscuits. I usually serve it with a big, green salad or with some steamed broccoli. I like it for three reasons– it’s tasty, easy, and economical, in that it helps stretch my costly ground beef! I can start it after lunch in the crock pot and go about my business for a couple of hours in the afternoon. (NOTE: For a large group, Costco sells the BIG cans of Ranch-style beans, so the other ingredients can be increased proportionately to create an easy, inexpensive way to feed a big crew!)

Ingredients:

  • 2 cans Ranch-style beans (regular sized)
  • 1 lb. ground beef, pre-cooked
  • 2 cans corn, undrained
  • 2 cans Rotel tomatoes, undrained
  • 1 lb. Velveeta cheese, cut into cubes
  • 1/2 cup beef broth or water, if cooking in crocket pot

Directions:

Pour ingredients into pan or crock pot, in order listed. Heat the ingredients together, stirring occasionally, until the cheese melts. Serve with tortilla chips or cornbread. Serves 4-6.

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