Queso Soup

Name: Queso Soup
Ingredients: 2 pounds Ground Beef; 4 Tablespoons Butter; 4 Tablespoons Flour; Salt And Pepper; 4 cups Milk, Divided Use; 2 cups Shredded Mexican Cheese; 1 package (1 Oz. Package) Taco Seasoning; 2 cans Mild Rotel (diced Tomatoes And Green Chilies), Undrained, 10 Ounce Cans; 1 can (15 Oz. Can) Pinto Beans, Drained; 1 can (15 Oz. Can) Black Beans, Drained; 1 can (16 Oz Can) Chili Beans, Undrained; 1 can (15 Oz. Size) Corn, Drained; 14 ounces, fluid Tomato Sauce; Crushed Tortilla Chips

14 ingredients

5 steps

Ingredients

2 pounds Ground Beef
4 Tablespoons Butter
4 Tablespoons Flour
Salt And Pepper
4 cups Milk, Divided Use
2 cups Shredded Mexican Cheese
1 package (1 Oz. Package) Taco Seasoning
2 cans Mild Rotel (diced Tomatoes And Green Chilies), Undrained, 10 Ounce Cans
1 can (15 Oz. Can) Pinto Beans, Drained
1 can (15 Oz. Can) Black Beans, Drained
1 can (16 Oz Can) Chili Beans, Undrained
1 can (15 Oz. Size) Corn, Drained
14 ounces, fluid Tomato Sauce
Crushed Tortilla Chips

Directions

1

Put the ground beef in a large soup pot over medium heat. Break it up as it cooks and season with salt and pepper. When done, pour the meat into a strainer set over a bowl to drain off the grease. Leave meat in strainer and continue making the soup in the same soup pot.
2

Next, make a roux by melting the butter in the pot over medium heat. Once melted whisk in flour, salt and pepper to taste, and cook for one minute to make a paste.
3

Slowly whisk 1 cup of milk into your roux, and stir until thickened. This may take 5 or more minutes. Be patient and keep stirring so it doesn't burn.
4

Stir in the meat, cheese, taco seasoning, Rotel, beans, corn, tomato sauce and remaining milk. Bring to a boil, stirring often, then lower heat to a simmer until warmed through or until ready to serve.
5

Serve with crushed chips.

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