Mexican Cheeseburger Soup

• lean ground beef↗1 1⁄2 lbs
• garlic cloves↗2

  crushed

• chopped onion1 cup
• chopped red bell pepper1⁄4 cup
• diced tomatoes1 ounces

  undrained

• diced green chilies1 ounces
• mexicorn1 ounces

  drained

• black beans↗1 ounces

  rinsed and drained

• salt↗1⁄2 teaspoon
• ground cumin↗1⁄2 teaspoon
• pepper↗1⁄4 teaspoon
• shredded cheddar cheese↗8 ounces
• monterey jack cheese↗8 ounces

  use pepper jack for more kick

• low-fat milk↗1 1⁄2 - 2 cups

Step-by-step instructions

1. 1

   In a large pot, brown and crumble the ground beef with the garlic, onion and red bell pepper. Cook until beef is mo longer pink; drain.

2. 2

   Return the cooked beef mixture to the pot.

3. 3

   Add to the pot, the undrained tomatoes, diced green chilies, mexicorn, black beans, salt, cumin, and pepper.

4. 4

   Bring to a gentle simmer and simmer for about 10 minutes.

5. 5

   Stir in the cheeses and milk. Stir frequently and heat until cheese is melted and smooth -- do NOT let boil.