Mexican Beef Cheese Soup


1 lb ground beef
1 medium onion, chopped
1 can (14.5oz) diced tomatoes with green chilies, undrained
1 can Mexicorn or Southwest Corn, drained
1 lb Mexican blend cheese


In a large saucepan, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the tomatoes, corn and cheese. Cook and stir until cheese is melted.
Served about 6.