Paula Deen’s Cheesy Enchilada Soup

(from GEORGE’s recipe box)

Source: Sufficiently Graced (from RecipeThing user abigail12083)

Prep time: 5 minutes
Cook time: 30 minutes
Serves 6 people

Categories: crockpot, dinner, ground beef, mexican, soup

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

Directions

  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.

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