Beefy Nacho Cheese Soup Food

BEEFY NACHO SOUP

Steps:

• In medium saucepan, cook ground beef over medium-high heat, 5-7 minutes, stirring occasionally, until cooked well, drain.
• Reduce heat to medium.
• Stir in remaining ingredients, except shredded cheese and tortilla chips.
• Cook 8-12 minutes or until thoroughly heated, stirring frequently.
• Top individual servings with shredded cheese and tortilla chips.

BEEFY NACHO CHEESE SOUP

Steps:

• In large saucepan, brown ground beef.
• When meat is almost done, add onion and saute until soft.
• Drain most of the fat off the meat.
• Add soup and can of milk and stir until thoroughly mixed.
• Add diced tomatoes, green chilies and seasonings.
• Heat over medium heat until warmed through.
• Serve immediately.

EASY BEEF NACHO CHEESE DIP

Steps:

• Brown ground beef and add taco seasoning as directed on packet. We usually use a little less water though.
• Chunk the Velveeta and add to crockpot.
• Pour in jar of salsa and add the prepared meat.
• Let melt together in the crockpot, stirring occasionally.
• At times, we have been in a hurry and used the microwave to help speed up the melting process for the Velveeta. Then just add the melted Velveeta to the other ingredients in the crockpot to keep warm and melty for dipping!
• We have also used Mexican style Velveeta and Pepper jack, and it was just as good. Feel free to experiment.

BEEF NACHO CRESCENT BAKE

Steps:

• Set oven to 375 degrees.
• Grease a 13 x 9-inch baking dish.
• In a large skillet cook the ground beef with onion, garlic and green bell pepper (if using) until beef is browned; drain fat.
• Add in salt, pepper, chili powder, cumin and oregano and Parmesan cheese; cook stirring for 2 minutes longer; remove the skillet from heat.
• In a bowl whisk together the cheese soup and milk; set aside.
• Separate the crescent dough into 4 rectangles; press perforations together firmly.
• Roll each rectangle to 8x4 inches.
• Cut each rectangle in half crosswise to form 8 (4-inch) squares (use a pizza cutter for this!).
• Spoon about 1/4 cup beef mixture into center of each square.
• Lift 4 corners of the dough up over the filling to meet in the center; pinch and twist firmly to seal.
• Place the squares into the prepared baking dish.
• Drizzle the soup/milk mixture around the squares in the baking dish.
• Bake uncovered for about 20-25 minutes, or until the crusts are golden brown.
• Remove from oven and sprinkle the grated cheese over each square and return to oven for 5 minutes or until the cheese melted.