Cheesy Mac and Chili Bean Soup

Kathy Harrell

By
@littlekitty

Everyone loves this soup . Friends and family, especially with a pan of old timey buttermilk cornbread . Great on a cold winter night to warm you up !!


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Comments:

Serves:

10-12

Prep:

45 Min

Cook:

20 Min

Method:

Stove Top

Ingredients

2 lb
ground sirloin (cooked and drained)
2 large
onions (chopped and sauteed in olive oil)
2 tsp
garlic (minced and sauteed with onions)
1 tsp
gound cumin
1 tsp
cavenders greek seasoning
1 pkg
williams chili mix (2 lb. pkg)
1 pkg
ranch dressing mix
1 Tbsp
gordans grub rub (optional)
1 can(s)
light red kidney beans(drained)
2 can(s)
great northern beans(drained)
2 can(s)
pinto beans with jalapenos (drained)
5 can(s)
stewed tomatoes (orignal ) diced
1 can(s)
beef broth
3 can(s)
chicken broth
8 oz
small elbow macaroni (cooked and drained)
1 tsp
salt( to taste )
1/2 tsp
black pepper( to taste)
1 lb
velveeta cheese (melted )
2 Tbsp
olive oil, light

Directions Step-By-Step

1
Cook' ground sirloin and drain. Saute' onions and garlic in olive oil till tender and clear ,add to cooked ground sirloin , set aside.
2
In a large soup pot combine the stewed tomatoes ,cumin , Cavenders Greek seasoning, 2 LB. Pkg. Williams chili mix, 1 Pkg. Ranch dressing mix and Grub Rub.
3
Combine meat, onions and garlic with stewed tomato mixture.
4
Add drained beans , chicken broth and cooked macaroni.
5
Melt Velveeta cheese with the can of beef broth and stir into soup mixture . Salt and pepper to taste
6
Let simmer on low for about 15 to 20 minutes ,stirring often to prevent sticking.

About this Recipe

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: American
Other Tags: Quick & Easy, Healthy