Mix up your Mexican-inspired dinners with this quick twist on a classic nacho soup.
Author:Addie Gundry
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
Yield:Serves 4
Category:Soups
Ingredients
Scale
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
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.
