All of the goodness of cheesy nachos crowded reactionist into this soup!  Slow medium to state and topped with tortilla chips, this soup present prettify an fast pick!


Consecrated cow.  This soup is out of this mankind gracious.  Earnestly in my top 5 rival soups of all term.  I originally made it here but people would ask if it could be made in a delayed cooker.  Source I had to effort it out for myself.  It was fitting as close and the soup stayed a acceptable uniformity while in the delayed cooker. My popular tune is at the end when you megabucks in the mallow and fitting let it melt.

  • 1 lb lean ground beef
  • 1 small onion, chopped
  • 1 package taco seasoning
  • 1 clove garlic, minced
  • 1 can (10 oz) diced tomatoes and green chilis, undrained
  • 1 can (10¾ ounce) condensed nacho cheese soup (cheddar soup will also work)
  • 1 cup sharp cheddar cheese
  • 1½ cups milk
  • Optional toppings:
  • Crushed tortilla chips
  1. In a medium sized skillet cook the ground beef, onion, and garlic until beef is no longer pink and the onion is clear. Drain the grease and add to slow cooker.
  2. Add soup, taco seasoning, diced tomatoes and green chilis, and milk. Stir.
  3. Cook on low 3-4 hours. Stir in ½ cup cheddar cheese and allow to melt. Can be kept on warm for an additional 4 hours. Top with crushed tortilla chips and additional cheese if desired.

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