My hubs and I love a good plate of beefy, cheesy, slightly spicy nachos. I can’t bring myself to pay for Velveeta, so I’ve been on the hunt for a good nacho recipe that doesn’t break my budget. Campbells Nacho Cheese soup makes a great base for these nachos. I haven’t been able to find it in my grocery store recently, so you’ll see just regular cheese soup in my picture below. Don’t worry if you can’t find the Nacho Cheese soup either, the regular one works just fine. 🙂 Not only is this recipe budget-friendly, it is extremely easy. I like to put all the ingredients in the crock pot before small group on Sunday night. When I come home I pull out the chips and some toppings and it’s time to eat!
Here’s what you need: Campbells Nacho Cheese soup (or Cheddar Cheese soup), diced tomatoes with chilies, milk, cooked hamburger, chili powder (it was hiding when I took the picture) and cream cheese.
Dump all the ingredients into a crock pot. I only use half of the 10 ounce can of tomatoes – I put the rest in a ziploc bag and freeze for the next time I need to make nachos. Stir and add more milk if it’s not creamy enough. The cream cheese won’t blend right away.
Cook on low for 1-3 hours, until hot and bubbly. Add chili powder to taste.
Serve over tortilla chips with sour cream, lettuce, tomatoes, black olives….whatever you like!