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Santa Fe Soup

2 lbs. ground chuck
chopped onion
2 16 oz. cans whole kernel corn (with the juice)
2 cans pinto beans (also with the juice)
1 can Ro-Tel tomato
1 lb. velveeta


Brown ground chuck with onions. Add everything together in slow cooker. Heat on low in slow cooker for about 1 1/2 to 2 hours or until cheese is melted. Serve with Corn chips on top.

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