Mexican Beef and Cheese Soup
2 lbs ground beef,
1 medium onion, chopped
2 cans Rotel, undrained
1 can whole kernel corn, drained
1 can Veg-All, drained
2 lbs Velveeta, Mexican flavor
Cook and drain the ground beef, then put everything in a slow cooker.
Cook until cheese is melted, stirring occasionally.
Higher slow cooker temp means less time until cheese is melted.
You could also use a large stock pot on the stove on low heat, stirring often.