Slow Cooker Nacho Grande Soup

By Thom7747

Ingredients

• 1 lb ground beef
• 1 medium onion, diced
• 1 clove garlic, minced
• 1 (1 oz) package taco seasoning (I used low sodium)
• 1 (10.75 oz) can condensed cheddar cheese soup
• 1 (10 oz) can diced tomatoes and green chilis, undrained (I used mild Rotel)
• 1 1/2 cups milk (I used 1%)
• 1 cup shredded cheddar cheese

Details

Servings 4
Adapted from sixsistersstuff.com

Preparation

Step 1

In a skillet, cook ground beef, onion, and garlic over medium-high heat until thoroughly cooked; drain.

Spray slow cooker with non-stick cooking spray. Place cooked meat mixture in slow cooker. Add taco seasoning, cheddar cheese soup, tomatoes, milk, and 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 (I have a digital clock on my slow cooker and as soon as it is done cooking for the set amount of time, it automatically switches to the warm setting).

Stir before serving. Top individual servings with crushed tortilla chips, shredded cheese, and any other toppings you want.