Slow Cooker Beefy Nacho Soup Food

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

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.

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 BEEF NACHOS

Steps:

• 1. In slow cooker, place roast. Add salsa. Cover. Cook 4 to 6 hours on high or until beef is very tender and pulls apart easily with forks. Reserve salsa mixture in slow cooker. Shred beef. Return to slow cooker. 2. Cut tortillas into quarters. In large, deep skillet, heat oil over medium-high heat. Cook in batches in hot oil 1 to 2 minutes or until golden brown. Remove to paper towel to drain. 3. Top each tortilla triangle with beef, red onions, avocado and cilantro. Serve with jalapeno wheels and lime wedges 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.

SLOW COOKER NACHO SOUP RECIPE BY TASTY

Steps:

• Place chicken, onion, garlic and spices into a 6-quart slow cooker.
• Using a set of tongs or a large spoon, mix the ingredients together. Once mixed, pour in chicken broth.
• Set slow cooker to HIGH, cover and cook for 3 hours.
• After 3 hours remove and shred the chicken into bite-sized pieces.
• Return shredded chicken to the slow cooker and add tomatoes, beans, heavy cream and cheese.
• Cover and set slow cooker to the LOW setting. Let soup cook for an additional 45 minutes.
• Ladle soup into bowl and top with favorite nacho toppings. Serve with tortilla chips.
• Enjoy!

THE BEST CROCK POT NACHO DIP!

Steps:

• Brown ground beef. Drain. Add salt, pepper, onion powder, and minced garlic.
• Combine beef, salsa, beans, sour cream, and 2 cups cheese in slow cooker.
• Cover. Heat on Low 2 hours. Just before serving, sprinkle with 1 cup cheese.
• Serve with tortilla chips.

SLOW COOKER NACHO GRANDE SOUP RECIPE

Steps:

• In a skillet, cook ground beef, onion, and garlic over medium-high heat until thoroughly cooked; drain.
• Spray slow cooker with nonstick cooking spray.
• Place cooked meat mixture in slow cooker. Add taco seasoning, cheddar cheese soup, tomatoes, milk, and 1 cup shredded cheese. Stir together and cook on low for 3-4 hours. (This soup can also be kept on a warm setting for an additional 4 hours).
• Stir before serving.
• Top individual servings with crushed tortilla chips, shredded cheese, and sour cream.