Saturday, January 9, 2010

Nacho Soup

Nacho Soup, in honor of our N-day. I plan to make extra taco meat on Wednesday's M-day and use it in Thursday's soup, for an extra easy meal night.

  • 1 lb. lean ground beef
  • 1 tablespoon taco seasoning
  • 1 can condensed nacho cheese soup (10 3/4 oz.)
  • 1 can diced tomatoes and green chiles, undrained (10 oz)
  • 1 1/2 cups milk
  • shredded Cheddar cheese
  • tortilla chips
  • sour cream

  1. Brown ground beef in a medium saucepan. Drain. -OR- Reheat leftover taco meat in a saucepan.
  2. Over medium heat, stir in remaining ingredients except shredded cheese and tortilla chips.
  3. Cook 8 to 12 minutes or until heated through.
  4. Ladle into bowls and serve with cheddar cheese, chips, and sour cream.

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