Slow Cooker Nacho Grande Soup

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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  1. says

    We made this tonight for dinner along with some homemade french bread. It was really good but a little too spicy for my toddler. I used a walmart store brand of the green chilies and tomatoes but it didn’t indicate on the can if it was mild or not so i will have to take a closer look at the other options next time i go to the store. Great recipe!

  2. says

    I made this for dinner tonight….used cream of chicken soup (that’s what I had on hand) and added chopped jalapeños and a can of pinto beans. This was sooo good! This is definitely getting added to the regular rotation. Thanks!

  3. says

    I make a similar “Taco Soup”. My differences include adding a large can of green enchilada sauce, and a smaller can of regular enchilada sauce. Also, after cooking the hamburger, I add the taco seasoning, and enough water to cover the hamburger by about a half-inch or a little more. I let this boil up together for about 15/20 minutes. It adds flavor to the hamburger, and the extra water makes stock for the soup. (I add both the hamburger and the water to the pot of soup!) This is a very versatile recipe, you can add what you like, and leave out what you don’t, and it’ll still turn out amazing! Don’t be afraid to give it a whirl!!!

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    • Cyd says

      You can google substitute for cheddar cheese soup. Here is one I found –
      Condensed Cheddar Cheese Soup Substitute
      3 tablespoons butter
      3 tablespoons all-purpose flour
      1 cup milk
      1 cup shredded cheddar cheese
      salt, to taste

  6. says

    My husband and I absolutely love this recipe. We make it on the stovetop because we can’t wait to eat it. My sister-in-law is due this week and we are making this to bring over for them. I just know it will be a hit!

  7. says

    omg…. This was amazing, my husband & daughters loved it. They ask me to make it at least once a week. I double the recepie to have extras for the next day…. Ya, it didn’t work, it was pretty much gone. Thank you for this amazing soup. Perfect for the cold night!

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