Friday, September 18, 2009

Nacho Beef Soup

Nothing tastes better on a cool Autumn night than a warm pot of soup. This Nacho Beef Soup is a spicy Tex-Mex blend that warms you up from the inside out.

Nacho Beef Soup

1 lb ground beef
2 cups beef broth
1 can black beans
1 8 oz jar salsa
1 4 oz can green chilies, chopped (optional)
1 can condensed Cheddar cheese soup
Salt and Pepper to taste

Brown and drain ground beef. In a large saucepan or stockpot combine ground beef, broth, beans, salsa and chilies. Bring mixture to a full boil, cover and reduce heat. Allow mixture to simmer for 10 minutes. Stir in cheese soup. Continue to simmer for 20-30 minutes. Serve with crumbled tortilla or corn chips sprinkled on top.


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