CHEESY TACO SOUP

CHEESY TACO SOUP 2 lbs. ground beef seasoned with salt and pepper 1 onion, chopped 2 cans Ranch Style Beans 2 cans Corn 2 cans Rotel 2 cans Cream of Mushroom soup 42 ounces Chicken Broth 1 lb. Velveeta Cheese Brown ground beef and onion in a large skillet, drain fat. Without draining add beans, corn, rotel, cream of mushroom soup, and chicken broth. Cook over low heat for 1-2 hours. Add cubed Velveeta then simmer until cheese has melted. Serve with Corn Bread or Fritos. Top with dollop of sour cream and handful shredded cheddar cheese, optional. Spice it up with some chopped jalapenos! Beware it will give it a big kick