Mexican Soup Recipe - Cooking Index
Mexican Soup Recipe - Cooking Index
| 1 lb | 454g / 16oz | Ground beef |
| 1 lb | 454g / 16oz | Onion - chopped (large) |
| 1 | Refried beans | |
| 2 | Diced tomatoes | |
| 1 | Chili beef soup | |
| 1 | Cheddar cheese soup | |
| 2 | Rotel tomatoes |
Brown ground meat and onion. Add soups, refried beans and tomatoes. Simmer for 1 hour. This is best cooked in a slow cooker as it is easy to scorch. You may adjust the soup to your liking, adding only 1 can of tomatoes if you like it spicy or just 1 can of Rotel tomatoes if you like it mild. You may need to add a little water if it becomes too thick.
This recipe yields ?? servings.
Source:
Southern U.S. Cuisine (crockpot collection) at - http://southernfood.about.com
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