Nacho Potato Soup Recipes

Steps:

• Empty potatoes only into a microwave safe bowl along with 3 cups of water.
• On high, cook potatoes approximately 8 minutes.
• Drain potatoes of most of the water.
• Combine the potatoes, potato sauce mix (from the box), corn, diced tomatoes and green chilies, and 2 cups of water in a stove-top pan.
• Mix well.
• Bring to a boil.
• Reduce heat; cover and simmer for about 15 minutes or until the potatoes are tender to your liking.
• Add milk and cubed Velveeta.
• Cook and stir until the Velveeta is melted into the soup.
• Ladle into soup bowls.
• Garnish with shredded cheese or sour cream, if you wish.
• Serve.

Steps:

• In a saucepan, combine contents of potato package, corn, tomatoes and water; mix well. Bring to a boil. Reduce heat; cover and simmer for 15-18 minutes or until potatoes are tender. Add milk, cheese and hot pepper sauce if desired; cook and stir until the cheese is melted. Garnish with parsley if desired.

Steps:

• Combine the tomato paste, tomatoes, potato, zucchini, onion, jalapeno, garlic, oregano, cumin, cilantro and hominy in a 6-quart slow cooker. Add the crushed tortilla chips, the chicken broth and 1 teaspoon salt. Cover and cook on low, 7 1/2 hours. Add the chicken and cook 30 more minutes.
• Combine the cheese and milk in a medium microwave-safe bowl; microwave, whisking occasionally, until melted and smooth, 2 to 3 minutes. Serve the soup topped with tortilla chips, the cheese sauce and sliced jalapeno.

Steps:

• Preheat oven to 375 degrees. In a large bowl, toss potato wedges with the oil, salt, and pepper. Arrange wedges in a single layer in an ovenproof 12-inch skillet. Cook over medium-high heat until underside is golden, about 8 minutes. Turn potatoes with tongs or a spatula; transfer skillet to oven.
• Roast until potatoes are golden and crisp on the outside and cooked through, about 25 minutes. Remove from oven.
• Sprinkle potatoes with cheese, bacon, and scallions; return to oven, and continue baking until cheese is melted, 3 to 4 minutes. Remove from oven, and serve hot.

Steps:

• Cook ground beef on top of stove or microwave; drain off fat.
• In a medium mixing bowl, combine soup, undrained chile peppers and milk; blend well.
• Lightly spray slow cooker with nonstick cooking spray.
• Layer half of potatoes, cooked ground beef and soup mixture.
• Repeat process.
• Cook on low for 4 hours or on High for 2 1/2 hours or until potatoes are done.
• Gently stir before serving.
• Top with sour cream, salsa and/or sliced green onions.
• If you are unable to find Nacho cheese soup, you can add melted Mexican cheese to regular cheese soup, use a Nacho cheese sauce or just use melted Mexican Velveeta cheese.

Steps:

• Place chicken, onion, garlic and spices into a 6-quart slow cooker.
• Using a set of tongs or a large spoon, mix the ingredients together. Once mixed, pour in chicken broth.
• Set slow cooker to HIGH, cover and cook for 3 hours.
• After 3 hours remove and shred the chicken into bite-sized pieces.
• Return shredded chicken to the slow cooker and add tomatoes, beans, heavy cream and cheese.
• Cover and set slow cooker to the LOW setting. Let soup cook for an additional 45 minutes.
• Ladle soup into bowl and top with favorite nacho toppings. Serve with tortilla chips.
• Enjoy!

Steps:

• In saucepan, combine Au Grating Potatoes, corn, tomatoes and water.
• Mix well and bring to a boil.
• Reduce heat, cover and simmer for 15 minutes or until potatoes are tender.
• Add milk and cheese.
• Cook and stir until cheese is melted.
• Serve with crushed tortilla chips for topping.

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Combine potatoes, oil, Mexican seasoning, and garlic salt together in a bowl; stir to coat potatoes completely. Spread potatoes in a single layer on a baking sheet.
• Bake in the preheated oven, stirring occasionally, until potatoes are crisp and golden brown, 25 to 30 minutes.
• Transfer potatoes to a plate and top with Mexican cheese blend, black beans, diced tomatoes, black olives, green onions, and green chiles.