The best part about this nacho soup dish is that you most likely have many of these ingredients in your cupboard already. Or maybe the best part is that it only takes 10 minutes to prep. Then again, clean up is a cinch, so that could very well be the best part.
I may go back and forth on the best part about this 30-Minute Nacho soup, but one thing is sure – it’s a simple, quick way to get dinner on the table at the end of a busy day. All those nights when the kids have a previously forgotten school project to finish (how late is the craft store open?) or the game goes into overtime or darn it, you just don’t feel like cooking, this is for you.
And, yeah, I get it. We love sharing recipes made with fresh herbs from the garden and vegetables that grew in the backyard. There’s something magical about slicing into a tomato that you just pulled from the vine. And, yes, some of those recipes can be on the table in pretty short order. There are also nights when the idea of chopping another onion or peeling a clove of garlic is just not where we are. That’s okay.
This recipe takes advantage of a few canned goods, some taco seasoning mix, and shredded cheddar cheese for a crowd-pleasing dish you can have on the table in less time than it takes to decide which Netflix original is next on the binge list.
Don’t stress yourself out about dinner tonight. Grab your favorite saucepan, open up a few pantry items, and get dinner going in just 10 minutes. Then take a few minutes to relax, knowing everything will be just fine, while this Nacho soup simmers on the stovetop. And good luck at the craft store!Print
30-Minute Nacho Soup
Mix up your Mexican-inspired dinners with this quick twist on a classic nacho soup.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Soups
- 1 pound ground beef
- 1 1/2 cups half-and-half
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (10 3/4-ounce) can condensed nacho cheese soup
- 1 (10-ounce) can Ro-Tel diced tomatoes and green chiles, undrained
- 1 tablespoon Old El Paso taco seasoning mix (from a 1-ounce package)
- 1/2 cup shredded sharp cheddar cheese, for serving
- Sour cream, for serving
- Diced avocado, for serving
- In a medium saucepan, brown the ground beef over medium-high heat, about 8 minutes. Drain the grease.
- Reduce the heat to medium. Stir in the half-and-half, black beans, nacho cheese soup, diced tomatoes and green chiles, and taco seasoning. Cook for 8 to 12 minutes, until heated through.
- Ladle into bowls and top with cheddar cheese, sour cream, and avocado. Serve.