This hearty soup is a stick-to-your ribs winner. Perfect with your next Mexican meal and it may be even better the second day as a quick-to-fix lunch.

Bean, Cheese and Green Chile Stew

8 ounces bacon, diced
1 1/2 cups chopped onion
1 clove garlic, chopped
1 (28-ounce) can diced tomatoes, undrained
3 cups water
1 cup chopped celery
1 (7-ounce) can diced green chiles
1 teaspoon white distilled vinegar
2 teaspoons hot pepper sauce
2 pounds dried pinto beans, cooked and mashed
4 cups shredded cheddar cheese

1. Cook bacon in large saucepan until crispy. Remove bacon from pan; leave drippings. Add onion and garlic; cook for 5 minutes. Add tomatoes, water, celery, chiles, hot pepper sauce and vinegar; cook for 10 minutes. Add pinto beans and cheese; heat until cheese is melted and soup is heated through.

Makes 8 servings.

Recipe is the property of Nestlé® and Meals.com, used with permission.