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

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!)


  • 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


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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