Many versions of this recipe have been created, modified and emulated for years but this is such a popular dish at bird camp that it’s only prudent to make sure all Wing & Clay Life readers have it. While it can be used as a dip, this recipe is a little bit thinner and makes for a perfect, quick satisfying soup. I like to add a few dices of jalapeno to spice things up a bit while adding flavor. It’s important to know that none of the canned items in this recipe are to be drained. You will be using all the liquid from every ingredient. Serve with fresh hot French bread for dipping.
1 lb. – Ground venison, beef, bison etc.
1 lb. – Velveeta® or equivalent cut into half inch cubes
1 can – petite diced tomatoes
1 can – pinto beans
1 can – crisp corn
1 can- Rotel® tomatoes with green chiles
1/2 – jalapeno, ribs and seeds removed, diced
This is probably the simplest recipe you’ll ever see in this publication.
In medium pot, brown your chosen ground meat. Once the meat is browned, add your cubes of Velveeta® and your can of Rotel® tomatoes with green chiles (with all liquid in the can). Once the Velveeta® is mostly melted, add the rest of the ingredients on the list with their liquid and mix in well. Heat over low until the soup is hot and bubbly, stirring regularly to avoid scorching.
Serve with hot French bread generously coated with salted real butter.
Enjoy!
