Crock Pot Sante Fe Soup With Melted Cheese

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I have been in a crock pot mood lately.  With the busyness of the holidays, it’s so nice to throw something in the crock pot early  and have dinner waiting for me and the family.  I checked a couple of cook books out of the library and “Fix It and Forget It Cookbook” was one of them.  It has tons of good recipes…we’ve tried several.  But this one is my favorite by far.

If you are looking for a low fat, low calorie recipe…you might want to stop here!  This is not it!!

So fix it now before the New Year resolutions kick in!!

Here’s what you need:
1 lb. Velveeta Cheese cubed ( I used the Aldi’s store brand…much cheaper)
1 lb. ground beef, browned and drained
15 1/4 oz can corn, undrained
15 oz. can kidney beans, undrained
14 1/2 oz can diced tomatoes with green chilies
14 1/2 oz. can stewed tomatoes
2 Tbsp. dry taco seasoning

1.  Combine all ingredients in slow cooker.
2.  Cover and cook on high for three hours or low for five hours.
Printable Version

To fill my large crock pot, and feed my large family, I doubled this recipe.

This was sooo good and hit the spot.  I’m not even going to tell you how many bowls I ate…but it was more than two!!


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  1. I love cooking with my crock pot, hence having 3 of them. This soup looks really good and it’s great soup weather.

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  2. Um, yes! Cheesy and comforting-it looks soooo good.

  3. Oh this looks awesome!

  4. Looks yummy, I'm pinning away, I hope thats ok!


  5. Thank you so much for sharing your awesome recipe with Full Plate Thursday. Hope you are having a great day and come back real soon!
    Miz Helen

  6. Great post, what you said is really helpful to me. I can’t agree with you anymore. I have been talking with my friend about, he though it is really interesting as well
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