Maryâ€™s Mexican Soup
2 lbs. hamburger 1/2 of an onion, chopped 2 (16 oz) cans of pinto beans, undrained 1 (16 oz) can of petite diced tomatoes 1 can of Rotell tomatoes with chilies 1 can of chili without beans (like Brooks) 16 oz. low fat sour cream 1/2 lb. Velveeta
Brown the hamburger and onion together, and drain. In a separate pot, heat up everything else. When itâ€™s hot, add in the meat and mix well. Serve with tortilla chips on the side. Makes a lot!