Mexican Beef Cheese Soup

1 pound ground beef

1 onion, chopped

1 can rotel, undrained

1 can mexicorn, drained

1 pound Mexican or plain velveeta, cubed

In large saucepan, cook beef and onion until done.  Drain.  Stir in the rotel, corn, and cheese.  Cook and stir until cheese is melted.

Serves 6