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.