cheesy mac and chili bean soup
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 !!
prep time
45 Min
cook time
20 Min
method
Stove Top
yield
10-12 serving(s)
Ingredients
- 2 pounds ground sirloin (cooked and drained)
- 2 large onions (chopped and sauteed in olive oil)
- 2 teaspoons garlic (minced and sauteed with onions)
- 1 teaspoon gound cumin
- 1 teaspoon cavenders greek seasoning
- 1 package williams chili mix (2 lb. pkg)
- 1 package ranch dressing mix
- 1 tablespoon gordans grub rub (optional)
- 1 can light red kidney beans(drained)
- 2 cans great northern beans(drained)
- 2 cans pinto beans with jalapenos (drained)
- 5 cans stewed tomatoes (orignal ) diced
- 1 can beef broth
- 3 cans chicken broth
- 8 ounces small elbow macaroni (cooked and drained)
- 1 teaspoon salt( to taste )
- 1/2 teaspoon black pepper( to taste)
- 1 pound velveeta cheese (melted )
- 2 tablespoons olive oil, light
How To Make cheesy mac and chili bean soup
-
Step 1Cook' ground sirloin and drain. Saute' onions and garlic in olive oil till tender and clear ,add to cooked ground sirloin , set aside.
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Step 2In 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.
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Step 3Combine meat, onions and garlic with stewed tomato mixture.
-
Step 4Add drained beans , chicken broth and cooked macaroni.
-
Step 5Melt Velveeta cheese with the can of beef broth and stir into soup mixture . Salt and pepper to taste
-
Step 6Let simmer on low for about 15 to 20 minutes ,stirring often to prevent sticking.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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