Ingredients:
1 lb ground beef, cooked and drained
1 (14 1/2 ounce) cans chili-ready tomatoes
1 (8 ounce) cans tomato sauce
4 cups water
1 (16 ounce) jars salsa con queso ( we used pepperjack)
1 (14 1/2 ounce) cans baked beans
1 (14 1/2 ounce) cans corn, drained
2 teaspoons taco seasoning
sour cream (optional)
shredded cheddar cheese (optional) or muenster cheese (optional)
Directions:
Dump everything but the optional ingredients into a large stockpot or crockpot.
Cook over medium heat, stirring occasionally, for about 30 minutes. If cooking in crockpot, cook on high four hours or low for eight hours.
Once bubbly hot, serve. Garnish with dollops of sour cream and shredded cheese, if you prefer.
FOR FREEZING OR oamc: Pour soup into large gallon size freezer bag(s)or other freezer containers. Remove as much air as possible, seal and freeze flat. Reheat slowly in crockpot or stovetop, adding 1/4 water at the beginning.
Servings: 10
Time preparation: 10 min.
Time total: 40 min.