Nacho Potato Soup

One of my friends shared this recipe with me after bringing it to a staff potluck at our school building. It's a yummy, Tex-Mex inspired soup that's delicious when topped with sour cream, tortilla chips, shredded cheese and green onions. 

Nacho Potato Soup

Serves: 8    Cook Time: 4+ hours

Ingredients:

1 lb of cooked ground beef (I use 93% lean) 

1/2 of a white onion, diced 

1 small can of Rotel 

1 can of corn 

2.5 cups water 

2 cups milk (I use skim)

1 box scalloped potato mix

8 oz Velveeta cheese, cubed

1 tsp onion powder

1 tsp garlic powder

1 tsp chili powder

Directions: 

This is how I prepare the recipe so it cooks in the slow cooker during the day. Feel free to adjust if needed based on your needs. 

1. Place your cooked ground beef, onion, rotel, corn, water, garlic/onion/chili powders, and the seasoning packet from the scalloped potatoes in your slow cooker. 
2. Turn your slow cooker to low, and let simmer. I typically start it in the morning before work. 
3. 4 hours before serving, mix the potatoes from the box of scalloped potatoes in well. Continue cooking on low. 
4. About 1  hour before serving, mix in 8 oz of Velveeta cheese and 2 cups of skim milk. Cook, stirring frequently until cheese melts. 
5. To serve, ladle into bowls and top sliced green onions, tortilla chips, sour cream and shredded cheese.