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30-Minute Nacho Soup

30-Minute Nacho Soup

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Mix up your Mexican-inspired dinners with this quick twist on a classic nacho soup.

Ingredients

  • 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

Instructions

  1. In a medium saucepan, brown the ground beef over medium-high heat, about 8 minutes. Drain the grease.
  2. 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.
  3. Ladle into bowls and top with cheddar cheese, sour cream, and avocado. Serve.

Find it online: https://foodgardening.mequoda.com/recipe/30-minute-nacho-soup/