Nacho Soup

I like cooking so much more in the cool weather. And Ralph is so appreciative of everything that I make that it is a pleasure to cook for him. Once Daniel is home from welding school I'll have another person here who loves home cooked meals. This soup is one of his favorites.

Let's get right to it.

• 1 pound ground beef

• 1/2 onion diced

• 1 package taco seasoning

• 1 can nacho cheese soup (this can be hard to find, you can use cheddar!)

• 1 10 ounce can Rotel

• 1 and 1/2 cups milk

• 1+ cups shredded sharp cheddar

Brown ground beef and onions. Drain grease, then add all other ingredients. Simmer for 15-20 minutes.

Daniel likes this pretty cheesy, so I add up to 2 cups of shredded cheese. It may get thick, even thick enough to scoop like a dip. If you want to thin it out, you can either add more milk or add beef broth until you get a consistency you like.

This is great with tortilla chips or corn chips. You can top with more diced onion, pickled or fresh jalapenos, sour cream or anything else you like to dress up your Mexican food with.