Nacho Grande Soup Recipe
This delicious nacho grande soup recipe is a perfect twist on beefy nacho cheese prepared in the slow cooker.
Serving6 people
Ingredients
- 1 pound ground beef
- 1 medium onion, diced
- 1 teaspoon garlic, minced
- 1 ounce package taco seasoning, (I used low sodium)
- 1 (10 ounce) can condensed cheddar cheese soup
- 1 (10 ounce) can diced tomatoes and green chilis , (do not drain)
- 1 ½ cup milk
- 2 cup shredded cheddar cheese, (divided)
- 1 ½ cup crushed tortilla chips, (for topping)
- ½ cup sour cream
- salt and pepper, to taste
Instructions
- In a skillet, cook ground beef, onion, and garlic over medium-high heat until thoroughly cooked; drain.
- Spray slow cooker with nonstick cooking spray.
- Place cooked meat mixture in slow cooker. Add taco seasoning, cheddar cheese soup, tomatoes, milk, and 1 cup shredded cheese. Stir together and cook on low for 3-4 hours. (This soup can also be kept on a warm setting for an additional 4 hours).
- Stir before serving.
- Top individual servings with crushed tortilla chips, shredded cheese, and sour cream.
Notes
You can also make this just on your stove top. Brown the beef, onion, and garlic over medium-high heat until thoroughly cooked. Then in a large pot, add all ingredients and heat over medium-high heat for about 20 minutes, stirring occasionally. Stir well before serving.
Adapted from Pillsbury.
Nutrition
Calories: 538 kcal · Carbohydrates: 33 g · Protein: 32 g · Fat: 32 g · Saturated Fat: 15 g · Trans Fat: 1 g · Cholesterol: 106 mg · Sodium: 1165 mg · Potassium: 609 mg · Fiber: 3 g · Sugar: 7 g · Vitamin A: 1181 IU · Vitamin C: 8 mg · Calcium: 445 mg · Iron: 4 mg