Recipe by l0vetw0c00k
This rich, meaty and creamy soup is comfort food to the max. You can almost eat it with a fork! Very easy and freezes well in smaller batches so make a bunch and save it for a chilly night.
- 1 lb lean ground beef
- 1 (10 3/4 ounce) can cheese soup
- 1 lb Velveeta Mexican cheese, cut in cubes
- 1 cup hot salsa
- 1 (15 ounce) can black beans, undrained
- 1 (15 ounce) can pinto beans, undrained