CREAMY MEXICAN SOUP
Olive oil
1 lb ground beef
5.5-6 oz chopped onions
4.5-5 oz chopped bell peppers
1 tsp chili powder
1/2 tsp cumin
Salt and pepper to taste
16 oz can pinto beans, undrained
15 oz can black beans, undrained
10 oz can mild Rotel, undrained
1.2 oz chopped black olives
4 oz shredded Mexican blend cheese
5 oz shredded extra sharp cheddar
Brown beef, onions, and bell peppers in oil with seasonings. Add beans, olives, and Rotel. Bring to a boil. Simmer for 10 minutes. Melt in cheeses.
