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.