Queso Soup

• 2 pounds Ground Beef
• 4 Tablespoons Butter
• 4 Tablespoons Flour
• Salt And Pepper
• 4 cups Milk, Divided Use
• 2 cups Shredded Mexican Cheese
• 1 package (1 Oz. Package) Taco Seasoning
• 2 cans Mild Rotel (diced Tomatoes And Green Chilies), Undrained, 10 Ounce Cans
• 1 can (15 Oz. Can) Pinto Beans, Drained
• 1 can (15 Oz. Can) Black Beans, Drained
• 1 can (16 Oz Can) Chili Beans, Undrained
• 1 can (15 Oz. Size) Corn, Drained
• 14 ounces, fluid Tomato Sauce
• Crushed Tortilla Chips

1. Put the ground beef in a large soup pot over medium heat. Break it up as it cooks and season with salt and pepper. When done, pour the meat into a strainer set over a bowl to drain off the grease. Leave meat in strainer and continue making the soup in the same soup pot.
2. Next, make a roux by melting the butter in the pot over medium heat. Once melted whisk in flour, salt and pepper to taste, and cook for one minute to make a paste.
3. Slowly whisk 1 cup of milk into your roux, and stir until thickened. This may take 5 or more minutes. Be patient and keep stirring so it doesn't burn.
4. Stir in the meat, cheese, taco seasoning, Rotel, beans, corn, tomato sauce and remaining milk. Bring to a boil, stirring often, then lower heat to a simmer until warmed through or until ready to serve.
5. Serve with crushed chips.

ground beef, butter, flour, salt, milk, mexican cheese, tomatoes, pinto beans, black beans, chili beans, corn, tomato sauce, tortilla chips

Taken from tastykitchen.com/recipes/soups/queso-soup/ (may not work)