*Lena sneaks into the Bar and Grille*
Shh!! Don't tell M I'm here. I decided to reveal my secret recipe for Spicy Cheese Soup. It's cheap, easy, delicious, and --more importantly to a busy cook-- a "shelf special." That means most or all the ingredients can be waiting on the pantry shelf or freezer.
Makes 6-8 servings. I personally recommend doubling if you serve more than two hearty appetites.
Prep time: 20 minutes
1 lb processed cheese, cubed. (Yeah, that means Velveeta.)
1 lb ground beef, cooked and drained
1 can (8.75 oz) whole kernel corn, undrained
1 can (15 oz) kidney beans, undrained
1 small jar (4 oz) diced jalapeno (optional, but I never leave it out)
1 can (14 oz) stewed tomatoes, undrained
1 can (14 oz) diced tomatoes with green chiles, undrained
1 envelope taco seasoning
Throw it all in the slow cooker. Cover and cook on Low at least 4 hours, then you may turn it to Warm. Great served with corn chips.
This is one of those recipes that begs for embellishment. Extra cheese is always appreciated when sprinkled on top before serving.Crumbled cooked bacon or cooked bulk pork sausage works, too. If you like it in chili, it probably works. Don't be afraid to mix it up. Try some of the other flavors of diced tomatoes. Switch out the kidney beans for black beans. Try Mexicorn instead of the plain corn.
Now, go play with your food. Mama Lena says it's okay.