Santa Fe Slop

AuthorKen CechuraCategoryDifficultyBeginner

Southwestern-Themed thick soup or stew. Great for cool weather meals!

Credit: Melissa's friend Paige

https://www.nationalgeographic.com/travel/destinations/north-america/united-states/new-mexico/santa-fe/

Yields1 Serving

 1 lb hamburger
 1 14.5 oz can stewed tomatoes
 2 cans Ranch Style Beans
 1 can whole kernel corn
 1 2 lb package Velveeta (regular works best,but 2% will suffice)
 1 can Rotel (mild or original)
 1 medium yellow onion

1

Put tomatoes and onion (quartered) in blender, and blend to a desired consistency - generally a salsa consistency.

2

cube Velveeta into 1" cubes

3

brown hamburger meat in a stock or soup pot. Lightly season with seasoning salt as it's browning. Drain.

4

Add all ingredients to meat except Velveeta.

5

once ingredients begin to warm, add Velveeta, Stir consistently until Velveeta is melted (stir to avoid Velveeta burning on the bottom of the mixture)

Ingredients

 1 lb hamburger
 1 14.5 oz can stewed tomatoes
 2 cans Ranch Style Beans
 1 can whole kernel corn
 1 2 lb package Velveeta (regular works best,but 2% will suffice)
 1 can Rotel (mild or original)
 1 medium yellow onion

Directions

1

Put tomatoes and onion (quartered) in blender, and blend to a desired consistency - generally a salsa consistency.

2

cube Velveeta into 1" cubes

3

brown hamburger meat in a stock or soup pot. Lightly season with seasoning salt as it's browning. Drain.

4

Add all ingredients to meat except Velveeta.

5

once ingredients begin to warm, add Velveeta, Stir consistently until Velveeta is melted (stir to avoid Velveeta burning on the bottom of the mixture)

Santa Fe Slop

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