CREAMY TACO SOUP

1 pound ground beef
1/2 medium onion, chopped
one 15 ounce can chili without beans
one 15 ounce Mexican style stewed tomatoes
two 16 ounce cans pinto beans
one 10 ounce can Ro-Tel tomatoes
1/2 pound Velveeta, cubed
1 pint sour cream

Brown meat and onions; drain and put into slow cooker.

Add chili, tomatoes, beans and Ro-Tel tomatoes;

Mix well. 

Add Velveeta. 

Simmer 2 hours on low,

stirring occasionally. 

Stir in sour cream last 45 minutes.

Serve with corn chips if desired.

YIELD: 10 servings