Categories: crockpot, dinner, ground beef, mexican, soup

Ingredients

• 1.5 pounds ground chuck
• 1 onion
• 2 (15 oz) cans tomato sauce
• 2 (10 oz) cans enchilada sauce
• 1 (16 oz) can chili beans, drained
• 1 (15.5 oz) great Northern beans, drained
• 1 (15.25 oz) can corn, drained
• 1 (14.5 oz) can fire roasted tomatoes
• 1 tablespoon ground cumin
• 1/2 teaspoon salt
• 2 cups shredded Monterrey Jack cheese with peppers
• Garnish: sour cream, shredded MJ cheese with peppers

Directions

1. In a large dutch oven, cook ground chuck and onion over med-high heat until beef is browned and crumbly. Drain well.

2. Add other ingredients. Bring to a boil over medium high heat; reduce heat; simmer for 25 minutes. Add cheese, stirring until melted. Garnish with sour cream and shredded cheese.

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