Even though this can be done in about 20 minutes, sometimes I’m not ready to eat that quickly. If that’s the case, I dump everything into a crock pot and turn it on a low or medium heat if I’m going to be gone a while, or high for just a couple of hours. It really lets the flavors combine for a great final taste. Check out what they are saying about this recipe over at The Pioneer Woman:
“Made this with an iron skillet Mexican cornbread. So easy since I am recovering from surgery. Fed my man and had plenty of time to rest.”
You can make this meal even when you can barely stand. It is that simple! Cornbread is a great companion to this delicious and easy recipe.
Ingredients
1 can Meat-only Chili
1 can 15-ounce Kidney Beans
1 can (15 Ounce) Pinto Beans
1 can (15 Oz. Size) Black Beans
1 can 15-ounce Hunt’s Diced Tomatoes
1 can (15-ounce) Fiesta Corn
1 can (10 Ounce) Rotel
Salt And Pepper, to taste
8 ounces, weight Velveeta, Cubed
Instructions
Without draining the cans, empty the corn, chili, kidney beans, pinto beans, black beans, tomatoes and tomatoes with green chilies into a large pot over high heat.
Bring to a boil, reduce the heat and simmer for 10 to 15 minutes to bring all the flavors together. Add salt and pepper as needed.
Dice the cheese and stir it into the soup until melted. Serve immediately.
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Quick Tip: Serve with bread for dunking!
Thanks again to The Pioneer Woman for this stand-out recipe.