Cheesy Enchilada Soup

Ingredients:

• 1 1/2 lbs. ground chuck
• 1 onion, chopped
• 2- 15 oz. cans tomato sauce
• 2- 10 oz. cans enchilada sauce
• 1- 16 oz. can chili beans, drained
• 1- 15.5 oz. can great Northern beans, drained
• 1- 15.25 oz. can corn, drained
• 1-14.5 oz. can diced fire-roasted tomatoes
• 1 tbs. ground cumin
• 1/2 tsp. salt
• 2 cups shredded Pepper Jack cheese
• Garnish: sour cream, shredded Pepper Jack cheese

In a large Dutch oven, cook ground chuck and onion over medium-high heat until beef is browned and crumbly; drain well.

Add tomato sauce, enchilada sauce, beans, corn, tomatoes, cumin, and salt. Bring to a boil over medium-high heat; reduce heat, and simmer for 25 minutes. Add cheese, stirring until melted. Garnish with sour cream and shredded cheese, if desired.

Serves: 6-8

recipe from Cooking with Paula Deen- Nov/Dec. 2010 issue