Beefy Nacho Soup

With taco toppings, this cheesy soup is one your family will ask for again and again.

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Servings 4

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( 17 ) Ratings

17 Ratings

5 Stars

4 Stars 11%

3 Stars 17%

2 Stars

1 Stars

Member Reviews ( 10 )

0e904112-2eaf-49f0-a7a9-ca3129871604

ingredients 7
Prep Time 20 min
Total Time 20 min

Ingredients

1: lb lean (at least 80%) ground beef

1: tablespoon Old El Paso® 40% less sodium taco seasoning mix (from 1 oz package)

1: can (10 3/4 oz) condensed nacho cheese soup

1: can (10 oz) diced tomatoes and green chiles, undrained

1 1/2: cups milk

1/4: cup shredded sharp Cheddar cheese (1 oz)

1/2: cup crushed corn tortilla chips

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Directions

1 In 2-quart saucepan, cook ground beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain.
2 Reduce heat to medium. Stir in remaining ingredients except shredded cheese and tortilla chips. Cook 8 to 12 minutes or until thoroughly heated, stirring frequently. Top individual servings with shredded cheese and tortilla chips.

EXPERT TIPS

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Expert Tips

Offer other favorite nacho toppings for the soup, such as tomatoes, bell pepper, green onions, sour cream, guacamole and/or ripe olives.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 430
Calories from Fat: 230),

% Daily Value

Total Fat: 25g; 25%
(Saturated Fat 11g, 11% Trans Fat 2g 2% ),
Cholesterol: 95mg; 95%;
Sodium: 1210mg; 1210%;
Total Carbohydrate: 22g; 22%
(Dietary Fiber 2g 2% Sugars 9g 9% ),
Protein: 29g; 29%

% Daily Value*:

Vitamin A: 40%;
Vitamin C: 4%;
Calcium: 25%;
Iron: 15%;

Exchanges:

1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;

Carbohydrate Choices:

1 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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911BPorro

report Posted Jan. 8, 2013 12:34 PM

Made this for several friends for a church ladies luncheon. There were raves all around and many requests for the recipe. Because I love them, I will add some black beans to the next batch

westernbabe

report Posted Dec. 8, 2012 9:36 AM

I loved this soup. I did use a can of Progresso Fire Roasted Recipe Starter and 4 oz green chiles instead of the diced tomatoes w/green chiles. I felt it had enough cheese, so I did not use the shredded Cheddar cheese. This soup tastes best when you let it sit overnight.

katie4444

report Posted Nov. 30, 2012 12:41 PM

Super yummy! I added black beans and corn to the original recipe. Super good!

vruppel

report Posted Oct. 21, 2012 4:18 PM

WOW - my family loved this. It is super easy to make. I used a chunky white bean and corn salsa in place of the tomatoes and chilies. My very picky husband LOVED it, as did all the kids. I took the crushed tortilla chips and put them on the bottom of the bowls and topped with the soup. It made the chips soggy, but it was easier for my two year olds to eat. This is a keeper recipe for sure!

Debi1953

report Posted Oct. 10, 2012 9:01 AM

This sounds incredible. Do you think this would still taste good using Chicken Broth instead of milk?