If you thought soup season was over, think again — here’s another easy, flavor-packed recipe you’ll want to save. This Beefy Nacho Soup comes together quickly and delivers big, comforting Mexican-inspired flavors that the whole family can enjoy.
This one was a hit with my kids — even my son who usually dislikes ground beef loved it — and my husband happily took leftovers to work. It’s a perfect choice for chilly evenings because it’s quick to prepare and reheats well. Try it with tortilla chips, extra cheese, and a dollop of sour cream for a cozy, satisfying meal.
Beefy Nacho Soup
Amber Brady
6 Servings
Ingredients
-
1 lb
ground beef -
1
packet taco seasoning -
1
(10.75 oz) can nacho cheese soup -
1
(14.5 oz) can petite diced tomatoes -
1
(4 oz) can diced green chiles -
1 ½ cups
milk -
¾ cup
shredded medium or sharp cheddar cheese
Instructions
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In a large stock pot, brown the ground beef over medium-high heat. Drain any excess fat, then return the beef to the pot.
-
Stir in the taco seasoning, nacho cheese soup, diced tomatoes, green chiles, and milk. Add the shredded cheddar and stir until incorporated. Reduce heat and simmer gently for about 10 minutes, stirring occasionally.
-
Serve hot topped with extra cheese, a spoonful of sour cream, and tortilla chips for scooping. Leftovers keep well in the refrigerator and reheat nicely for lunches or quick dinners.
Notes
Tip: Swap the ground beef for ground turkey or a plant-based substitute if you prefer. For a milder soup, use mild diced tomatoes or drain some of the tomato liquid. Add black beans or corn for extra texture and nutrition.
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