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Recipe: Beefy Nacho Soup

This was a new recipe from Betty Crocker that I tried this week and I really liked it!  
A few ideas to change this recipe:  I used Fiesta Nacho Cheese Soup - it made for a nice, spicy taste.    
You could also add corn, black or kidney beans, cumin for seasoning.  If it is too thick, add a little chicken broth.
It is a hearty soup that both husbands and kids will enjoy.


Beefy Nacho Soup

 1 lb lean (at least 80%) ground beef (I used ground turkey)
1 tablespoon Old El Paso™ 40% less sodium taco seasoning mix (from 1 oz package)
1 can (10 3/4 oz) condensed nacho cheese soup (Use fiesta nacho if you like spicy)
1 can (10 oz) diced tomatoes and green chiles, undrained
1 1/2 cups milk
1/4 cup shredded sharp Cheddar cheese (1 oz)
1/2 cup crushed corn tortilla chips
In 2-quart saucepan, cook ground beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain.
Reduce heat to medium. Stir in remaining ingredients except shredded cheese and tortilla chips. Cook 8 to 12 minutes or until thoroughly heated, stirring frequently. 
Top individual servings with shredded cheese and tortilla chips.
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