Ingredients
- 1.5 pounds ground chuck
- 1 onion
- 2 (15 oz) cans tomato sauce
- 2 (10 oz) cans enchilada sauce
- 1 (16 oz) can chili beans, drained
- 1 (15.5 oz) great Northern beans, drained
- 1 (15.25 oz) can corn, drained
- 1 (14.5 oz) can fire roasted tomatoes
- 1 tablespoon ground cumin
- 1/2 teaspoon salt
- 2 cups shredded Monterrey Jack cheese with peppers
- Garnish: sour cream, shredded MJ cheese with peppers
Preparation
Step 1
1. In a large dutch oven, cook ground chuck and onion over med-high heat until beef is browned and crumbly. Drain well.
2. Add other ingredients. Bring to a boil over medium high heat; reduce heat; simmer for 25 minutes. Add cheese, stirring until melted. Garnish with sour cream and shredded cheese.
Our thoughts on the soup tonight: Bryan: “Delish!” His rating 1:12 ( once a month) On a side note….my husband rates meals. He is NOT one to do Spaghetti once a week. If he feels like we eat something too much he will never want it again. He developed the rating system so I would know how often he would enjoy eating it. Nutty, right? I think so. All the kids had seconds. Overall it was pretty good. Especially since it is a dump soup.