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Nacho Soup

Recipe #290471 | 50 min | 20 min prep | SERVES 8 (Change Servings)

RECIPE BY: mrsteacher22

A quick, simple, and delicious soup. I have made this many times for pot lucks or luncheons.

Posted on: Mar 6, 2008

Ingredients

  • lb hamburger
  • 2 (15 1/4 ounce) cans corn
  • 1 (16 ounce) can ranch style bean
  • 2 (14 ounce) cans diced tomatoes
  • lb mild Velveeta Mexican cheese
  • Directions

    1. 1
      Brown hamburger. I add some onions for flavor.
    2. 2
      In a large pot, add corn, beans, tomatoes.
    3. 3
      Add cheese in cubes slowly, stirring until it is melted.
    4. 4
      Simmer 1/2 hour.

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    Featured Reviews for This Recipe

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    From: Charlotte J

    On Apr 9, 2008

    This is the first time I used Velveeta Mexican cheese. I did not drain the corn as it did not say to but I plan to drain one can next time. The soup came out on the thinner end of the scale since I didn't drain anything. Tasted good and fast to make so this soup would fit into anyones busy schedule. I adopted this chef for the Spring PAC 2008 game

    0 people found this review helpful

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    Nutrition Facts

    Serving Size 1 (305g)

    Recipe makes 8 servings

    The following items or measurements are not included below:

    16 ounces ranch style beans

    Calories 420
    Calories from Fat 182 (43%)
    Amount Per Serving %DV
    Total Fat 20.3g 31%
    Saturated Fat 10.8g 53%
    Monounsaturated Fat 3.2g
    Polyunsaturated Fat 0.9g
    Trans Fat 0.5g
    Cholesterol 82mg 27%
    Sodium 1110mg 46%
    Potassium 877mg 25%
    Total Carbohydrate 38.9g 12%
    Dietary Fiber 4.4g 17%
    Sugars 11.7g
    Protein 25.2g 50%
    Vitamin A 1071mcg 21%
    Vitamin B6 0.4mg 18%
    Vitamin B12 1.2mcg 19%
    Vitamin C 21mg 35%
    Vitamin E 0mcg 0%
    Calcium 298mg 29%
    Iron 2mg 13%

    detailed view...

    how is this calculated?

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