Beefy Nacho Soup Food

SLOW COOKER BEEFY NACHO SOUP

Steps:

• In a medium sized skillet cook the ground beef, onion, and garlic until beef is no longer pink and the onion is clear. Drain the grease and add to slow cooker.
• Add soup, taco seasoning, diced tomatoes and green chilis, and milk. Stir.
• Cook on low 3-4 hours. Stir in 1/2 cup cheddar cheese and allow to melt. Can be kept on warm for an additional 4 hours. Top with crushed tortilla chips and additional cheese if desired.

NACHO BEEF SOUP (LOW CARB)

Steps:

• In a large soup pot, cook the ground beef; drain the fat and season with salt and pepper.
• Add the beef broth and tomatoes. Bring to a boil; cover and simmer 15 minutes.
• Cut the cream cheese into small cubes and add to the soup. Add the Velveeta cheese.
• Heat through over medium-low heat until cheese is melted.
• Serve with sour cream, shredded cheese and hot sauce garnish if desired.

SLOW COOKER BEEFY NACHO SOUP

Steps:

• In a medium sized skillet cook the ground beef, onion, and garlic until beef is no longer pink. Drain the grease and add to slow cooker.
• Add green bell pepper, jalapeño, corn, black beans, tomatoes, chili powder, salt, pepper, red pepper flakes, and chicken broth and stir to combine. Cover and cook on low for 4 hours.
• 30 minutes before it's done, add the shredded cheese and stir well.
• Whisk together the cornstarch and heavy cream until smooth. Pour into slow cooker and whisk in until combined. Continue cooking for 30 minutes.
• Serve warm with desired toppings.

SLOW COOKER BEEFY NACHO SOUP

Steps:

• Brown ground beef in skillet over medium high heat and drain (this can be done ahead of time and stored in fridge or freezer)
• Add taco seasoning, tomatoes, cheese and milk
• Cover and cook on high for 2-3 hours or low for 4-6
• Remove lid and stir well until cheese is melted and combined
• Top with additional cheese and crushed chips for serving, if desired

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 SOUP

Steps:

• 1. In a 2 quart sauce pan, cook ground beef over medium-high heat until thoroughly cooked: drain
• 2. Reduce heat to medium. Stir in remaining ingredients except for shredded cheese and chips. Cook 8 to 12 minutes or until heated, stirring frequently.
• 3. Top individual servings with shredded cheese and chips.

BEEF MUSHROOM BARLEY SOUP

Steps:

• Heat a large soup pot or Dutch oven over medium-high heat; add 2 tablespoons of the oil. Season the meat generously with salt and pepper. Sear the meat on all sides until well browned; this will take about 15 minutes. Set the meat aside and wipe the pan out with a paper towel. Lower the heat to medium, add the oil to the pan. Add the carrot, onion, and celery to the pan and saute until tender, about 10 minutes. Return the meat to the pan with the water. Bring to a boil, adjust the heat to maintain a gentle simmer, cover, and cook for 1 1/2 hours or until the meat is just tender. Add the thyme, barley, and tomato, continue to simmer the soup, covered, for 45 minutes.
• Meanwhile, in a medium saute pan, heat the butter over medium-high heat, add the mushrooms and saute until golden, about 10 minutes. Season the mushrooms with salt and pepper to taste, and add them to the soup, and simmer for 15 minutes more. Remove the meat from the soup; cut the meat from the bone and dice. Skim any fat from the surface of the soup with a ladle or large spoon. Return the meat to the soup with the parsley. Season the soup with salt and pepper to taste. Serve in warm bowls.