The Rotel gives this dish a surprising and enjoyable zest.
- 1 pound ground beef
- 1/2 cup onion chopped
- 1 can Rotel (with tomatoes and chilies)
- 1 can corn undrained
- 1 can tomatoes diced and undrained
- 1 can pinto beans undrained
- 1 pound Velveeta cubed
Brown ground beef and onion. Drain. Add Rotel, corn, tomatoes and pinto beans. Heat the mixture until hot. Add Velveeta, stir until the cheese has melted.
Submitted by Marian Fearing, Bay Village