20ouncesRotel Mild diced tomatoesundrained (see post for substitutions)
1poundVelveeta Cheesecut into cubes (see post for substitutions)
salt and black pepperto taste
Instructions
Stove Top Instructions
In a medium dutch oven or soup pot, brown the beef, onions, and garlic; drain fat off.
Add Rotel and bring to a boil. Reduce heat. Add a lid to the pot, and simmer for 10-15 minutes. Turn off heat and stir in Velveeta until it melts. Season with salt and pepper to taste.
Garnish with crushed corn chips, cheese, or even bacon bits. Leftovers can be frozen for up to 3 months.
Crock Pot Instructions
Brown the beef, onions, and garlic in a skillet. Drain fat and add to the crockpot. Add the rest of the ingredients, and cook on low for 5-7 hours. Season with salt and pepper to taste before serving.
Garnish with crushed corn chips, cheese, or even bacon bits. Leftovers can be frozen for up to 3 months.
Notes
For Keto Cheeseburger SoupTo reduce the carbs for keto cheeseburger soup, substitute the Velveeta with 8 ounces of cream cheese and 2 cups of freshly shredded cheddar cheese.Recipe adapted from a Taste of Home.