Mexican Soup

This week I really needed to go to the grocery store so I was scrounging around in the cabinet trying to find something to cook. I ended up with this soup and I LOVE it!

Caution: Ours was really, really spicy! So taste along the way and adjust the cayenne if you need to.

1 pound ground meat
1/2 onion, chopped
1 tsp. each garlic and onion powder
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. steak seasoning
1 can chili beans
2 can (8 oz) tomato sauce
1 can enchilada sauce, mild
3 cups water
2 tsp. cayenne pepper
2 tsp. chili powder
1/2 tsp. cumin
1/2 tsp. paprika
1 tbsp. red wine vinegar
1/2 cup corn
3 oz. velveeta cheese, cubed
1 cup cooked rice

Brown meat with onion, garlic and onion powder, salt, pepper, steak seasoning. Pour in chili beans. Stir to combine.

Stir in tomato sauce, enchilada sauce, and water. Add cayenne pepper, chili powder, cumin, paprika, and vinegar. Stir and cook for five minutes. Add corn. Simmer for 20 minutes.

Add cubed Velveeta. Stir until cheese is melted. Add in rice and heat until rice is warm. If you don't have any leftover rice, increase the water by a cup and a half and allow 1/2 cup of rice to cook for 15-20 minutes in the soup. Do this before you add the Velveeta!

My husband said it was the hottest stuff he had eaten in a long time! So add part of the cayenne, taste, and season to your liking.

It's especially good with tortilla chips! They also cut down on the heat as well.