Beefy Nacho Soup

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I love quick and easy soups especially when this is such a busy time of year.  I made this soup in the morning and put it in the crockpot on warm all day.  I took a little bite before I put it in the crockpot and I feel in love.  This soup was so yummy!   I couldn’t wait to come home from being busy all day and eat this delicious soup with my family.  This was a hit!  Everyone in my family loved it and my sister begged me to take the rest home to her a hubby.  This is a soup recipe I will be making over and over again!

Rating: 5 stars  Difficulty of Recipe: 2 stars
Things that I changed: Nothing
Things that I would do differently next time: Possibly add one more can of the diced tomatoes.   I love diced tomatoes.

Will I make this again?  Yes

 

Beefy Nacho Soup
 
Author:
Ingredients
  • 1 lb lean ground beef
  • 1 package taco seasoning
  • 1 can (10¾ ounce) condensed nacho cheese soup
  • 1 can (10 oz) diced tomatoes and green chilis, undrained
  • 1½ cups milk
  • ¾ cup sharp cheddar cheese
Instructions
  1. In a 2 quart saucepan, cook the ground beef and drain the fat.
  2. Add the remaining ingredients into the saucepan.
  3. Cook for about 8 - 10 minutes until thoroughly heated through.  At this point I kept warm in crockpot for a few hours.
  4. Serve with sharp cheddar cheese on top and crushed tortilla chips.
  5. Recipe Adapted from Pillsbury

Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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Categories
BeefVegetables

Comments

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  1. A variation of this is in my slow cooker now. I cooked diced onion & minced garlic while browning the ground beef, added a can of rinsed/drained pinto beans, & reduced the milk to 1/2 cup for a yummy dip. Thanks for sharing this recipe!

  2. This was a huge hit tonight for supper! Even my 2 year old liked it. I added black beans, corn, and a little vegetable broth to thin it out. So good!

  3. Very good soup: just the right amount of spices (warmth not heat) and flavor. I used a package of fajita seasoning which I had on hand, 1 1/2 pounds of ground beef, and probably more than 3/4 cup sharp cheddar.

    1. Sorry I should have made the instructions more clear. You add the 3/4 sharp cheddar into the soup. Then you just sprinkle some extra cheese on top when serving. 🙂

  4. You can sub the condensed soup with this recipe: 3 tbsp butter, 3 tbsp flour, 1 cup milk, 1 cup shredded cheddar cheese & salt to taste. Melt butter in a sauce pan over medium/low heat. Add flour & whisk until smooth & bubbly. Remove from heat & gradually whisk in milk to keep it smooth. Return to heat & bring to a gentle boil, whisking continuously until thickened. Add cheese & stir until melted. Add this soup to your other ingredients! 🙂

  5. I made this tonight, mostly because I had all of the ingredients on hand. Coming home from a long week to a hungry household, I skipped the crock pot part and only let it simmer until we couldn’t stand it any longer (10 minutes, maybe?) It was amazing! Will try it in a slow cooker next time, but really good without it too! 🙂

  6. Just made this soup to eat while we watch football!!!! I used ground turkey and 1/2 pound chorizo instead of the ground beef. OMG!!!!! This is the easiest and best tasting “fast “soup I have ever had! Thanks!!!!

  7. We ordered taco soup in a restaurant one time & it was so good…a lot like this only they used chicken & white beans. Served fried tortilla strips with it & it was so good. I copied it at home & it was delicious!!!

  8. I plan to make this tonight. The thought of adding the black beans and corn sound like great additions. For those wondering, Campell’s has the Fiesta Nacho Cheese flavor that I picked up specifically for this recipe.

  9. Love this! I use just petite diced tomatoes, the rotel type seems to spicy for my son. I add can of tomato paste and rinsed pinto beans. THIS recipe is his favorite soup I make! Thanks so much.

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