Wednesday, January 2, 2013

Nacho Soup

With colder temps finally arriving to South Texas soups have been sounding REALLY good. This is one that I found HERE. We will be having this again - very yummy!

1/2 lb lean ground beef
1 small green bell pepper, chopped
1/2 large red onion, chopped
11 oz can nacho cheese soup
2 cups milk
1 cup frozen corn
2 small tomatoes, chopped
3.5 oz nacho cheese sauce

In a large saucepan cook ground beef, onion and pepper until meat is browned and vegetables tender. Drain off fat if necessary.
Stir in remaining ingredients. Cook for about five minutes or until heated through.
Serve with tortilla chips and enjoy!

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