With Christmas right around the corner, our days are PACKED with stuff to do and last minute shopping (which by the way, I discovered tonight that my husband has not even STARTED his shopping! Are you kidding me?!?!) and I have seriously been using my slow cooker every single day for the past week. I don't think that my family would ever eat dinner without my beloved crock pot! :)
This soup definitely got a thumbs up from the family- even the pickiest eaters liked it (I think because they got to put chips and cheese on top). It's cheesy, easy, and delicious (that should be this soup's slogan! Ha ha!).
Slow Cooker Nacho Grande Soup
1 lb ground beef
1 medium onion, diced
1 clove garlic, minced
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%)
1 cup shredded cheddar cheese
In a skillet, cook ground beef, onion, and garlic over medium-high heat until thoroughly cooked; drain.
Spray slow cooker with non-stick cooking spray. Place cooked meat mixture in slow cooker. Add taco seasoning, cheddar cheese soup, tomatoes, milk, and 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 (I have a digital clock on my slow cooker and as soon as it is done cooking for the set amount of time, it automatically switches to the warm setting).
Stir before serving. Top individual servings with crushed tortilla chips, shredded cheese, and any other toppings you want.
**You can also make this just on your stove top. Brown the beef, onion, and garlic over medium-high heat until thoroughly cooked. Then in a large pot, add all ingredients and heat over medium-high heat for about 20 minutes, stirring occasionally. Stir well before serving.
Serves 4-5 people.
Adapted from Pillsbury.
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