Slow Cooker Beefy Nacho Soup
I like my dinners to be easy, but I will generally lean toward making something that might be a little more work for the sake of making a dinner that is SO GOOD! I realize that sometimes dinner is just about getting some food on the table (or in your belly), and quick, but most of the time I really want it to be worthwhile as well. Life is to short to eat mediocre food, right? So I’ve made it my goal in life (well, one of them) to find simpler ways to get those amazing meals on the table without sacrificing quality and taste.
So how do you feel about slow cooker meal like this beefy nacho soup? Sounds like something that might have canned soup or something in it right? Making a cheese sauce from scratch would be impossible without a lot of work, no? Well, this soup actually only uses 5 ingredients and it’s homemade! The fact that it’s super tasty and totally family friendly? Even better.
There’s two things I want you to be picky about if you’re going to make this recipe:
- high quality taco seasoning
- shred your own cheese
Let’s chat about the taco seasoning options first. I do love the packets because they have everything in them ready to go, but let’s face it, some really lack good flavor. And some add extra stuff that nobody really wants or needs to eat (msg? yuck!). So I highly recommend you either make your own (here is my recipe) up ahead of time and have it on hand, or do a little research and find a high quality brand you love, my preference is Penzey’s (I’m not affiliated, just a huge superfan who buys in bulk).
Why shred your own cheese? Pre-shredded cheese is generally coated in anti-caking powder. So it’s just not going to melt as well and to me seems to be lacking a bit in flavor. Invest a couple bucks and some elbow grease and shred yours up with a box grater (or coerce your teenager to do it, like I do!). Try these couple of tricks and see if this beefy nacho soup doesn’t become a regular in your dinner time line-up!