Slow Cooker Beefy Nacho Soup Recipes

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 SHREDDED BEEF NACHOS

Steps:

• Place beef roast in 3 1/2 or 4-quart slow cooker. Sprinkle taco seasoning mix, garlic and brown sugar over beef.
• Cover; cook on Low setting for 8 to 9 hours.
• Just before serving, place all topping ingredients in individual serving dishes. Remove beef from slow cooker; place on large plate. Shred beef with 2 forks; return to slow cooker and mix well.
• To serve, have guests place chips on serving plates; spoon 1/3 cup beef mixture onto chips. Top nachos with desired toppings. Beef mixture can be held on Low setting for up to 2 hours.

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!

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.