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Mexican Beef-Cheese Soup

"This hearty soup appeals to all ages and can be spiced up to suit individual tastes," reports Kim Gollin of Andover, Kansas. She sometimes drains the can of tomatoes and adds extra beef, serving it as a thick cheesy dip.
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    6 servings


  • 1 pound ground beef
  • 1 medium onion, chopped
  • 1 can (14-1/2 ounces) diced tomatoes with green chilies, undrained
  • 1 can (11 ounces) Mexicorn, drained
  • 1 pound Mexican or plain process cheese (Velveeta), cubed


  • In a large saucepan, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the tomatoes, corn and cheese. Cook and stir until cheese is melted.
Nutrition Facts
1 cup: 448 calories, 25g fat (14g saturated fat), 117mg cholesterol, 1718mg sodium, 22g carbohydrate (10g sugars, 3g fiber), 30g protein.

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Average Rating:
  • resalee
    Feb 11, 2021

    Not a winner for me. This might be better as a dip with chips. It's way too thick and heavy since the cheese and the juice from the tomatoes are the only liquid ingredients. I added some milk to my bowl but it was still too salty and heavy. I could only eat half of the bowl.

  • lfduits
    Feb 5, 2012

    This soup is delicious! To lighten it up a bit, I used ground sirloin, doubled the diced tomatoes and used light Velveeta.

  • nancydeeolds
    Jan 15, 2011

    This was a very tasty, filling soup. I served it with Frito Lay scoop chips, wonderful on a cold windy winter day.