Slow Cooker Nacho Grande Soup

• Meat

  • 1 lb Ground beef

• Produce

  • 1 tsp Garlic
  • 1 Onion, medium
  • 1 (10 oz can Tomatoes and green chilis

• Canned Goods

  • 1 (10.75 oz can Cheddar cheese soup, condensed

• Baking & Spices

  • 1 (1 oz package Taco seasoning

• Snacks

  • 1 1/2 cups Tortilla chips

• Dairy

  • 2 cups Cheddar cheese
  • 1 1/2 cups Milk
  • 1/2 cup Sour cream

Found on sixsistersstuff.com

Description

Ingredients

• 1 lb ground beef
• 1 medium onion, diced
• 1 teaspoon minced garlic
• 1 (1 oz) package taco seasoning (I used low sodium)
• 1 (10.75 oz) can condensed cheddar cheese soup
• 1 (10 oz) can diced tomatoes and green chilis, undrained (I used mild Rotel)
• 1 1/2 cups milk (I used 1%)
• 2 cups shredded cheddar cheese, divided
• 1 1/2 cups crushed tortilla chips, for topping
• 1/2 cup sour cream

Directions

• In a skillet, cook ground beef, onion, and garlic over medium-high heat until thoroughly cooked; drain.
• Spray slow cooker with nonstick cooking spray.
• Place cooked meat mixture in slow cooker. Add taco seasoning, cheddar cheese soup, tomatoes, milk, and 1 cup shredded cheese. Stir together and cook on low for 3-4 hours. (This soup can also be kept on a warm setting for an additional 4 hours).
• Stir before serving.
• Top individual servings with crushed tortilla chips, shredded cheese, and sour cream.

Nutrition