Intro: Nacho Cheese Chili
Here is a recipe I cooked up for a cheesy beef soup with a Mexican twist. It is very filling and the leftovers are great (maybe even better than the initial serving).
Step 1: Ingredients
1 Lb ground beef
2 cans Campbell's Fiesta Nacho Cheese Soup
1 15.5oz can black beans
1 10oz can of diced tomatoes & green chilies
1 packet or 1/4 cup of taco seasoning
1 3/4 cup rice
1 1/2 - 2 1/2 cups milk
Step 2: Begin Cooking
Cook the rice according to package directions.
Brown the ground beef in a large soup pot. I use 80/20 ground beef for the flavor and the amount of grease it releases while it cooks. I do not drain the ground beef after browning for this recipe.
Step 3: The Rest of the Ingredients
While the beef and rice are cooking, I prep the remaining ingredients by draining the extra liquid from the can of black beans and measuring the milk.
For a soup that is very thick and more like a goulash, use 1 1/2 cups milk. For a cheesier soup consistency, I use about 2 1/4 cups milk.
Add all the remaining ingredients (including the rice when it is ready) to the ground beef.
Cook on a med/low heat stirring occasionally (so the bottom doesn't burn) until everything is very hot. Don't rush it - the beans can take a while to warm through.
Step 4: Final Preparation
When it is nice and hot it is ready to serve!
Here are a few topping suggestions
- Sour cream (pictured)
- Corn tortilla chips (pictured)
- Green onion
- Shredded cheese
- Hot sauce
The leftovers keep very well and reheat easily in a microwave. If the leftover soup is a bit dry, I stir in a bit of milk before reheating.