Brown ground beef; drain.
Sprinkle taco seasoning mix into ground beef with 1/2 cup water.
Simmer 5 to 10 minutes.
While beef is simmering, cook nacho cheese sauce mix with milk according to package directions.
When this thickens, pour in Ro-Tel tomatoes; do not drain.
Mixture will be thin.
Add Velveeta cheese until desired consistency.
Add ground beef mixture.
Serve with nacho chips.
ind Nacho cheese soup, you can add melted Mexican cheese to regular cheese soup
In a 2-quart microwave-safe casserole, crumble meat.
Add the green pepper.
Cook in microwave, covered, on High for 2 to 3 minutes until no pink remains in meat, stirring once or twice. Drain off the fat.
Stir in nacho cheese soup, milk, corn, chopped tomato and minced onion.
Cook, covered, on High for 7 to 10 minutes or until chowder is heated through, stirring once.
Makes 3 main dish servings.
Serve with corn chips.
br>Ina large saucepan, combine nacho cheese soup, and milk and heat
00.
2. Prepare Shells & Cheese Dinner following the package directions
Set cooked fries aside.
Nacho Cheese Sauce:
In a large
Brown hamburger and sausage (drain).
Cube up Velveeta cheese.
Put hamburger, sausage and Velveeta cheese into a crock-pot.
Stir until cheese starts to melt; stir in fiesta nacho cheese soup.
Stir occasionally until cheese is melted.
Serve with tortilla chips.
Enjoy.
Melt Velveeta cheese in double boiler.
Combine all ingredients and serve warm.
Cut cheese into cubes.
Pour desired amount of salsa in microwave 3 minutes on High.
Stir.
Microwave 3 more minutes. Stir.
Serve with nacho chips.
Cook sausage and drain.
Cut up cheese.
Combine all ingredients.
Cook over low heat until cheese is melted.
Serve with nacho chips.
Place all ingredients together in a microwave safe bowl. Microwave on 30% power or defrost power for approximately 8 minutes, stopping every two to three minutes to stir. Serve with nacho chips or use over vegetables.
Put over very low heat and stir as cheese starts to melt.
Mix well and heat.
Serve with nacho chips.
Brown ground beef and drain fat.
Combine meat, soup and cheese.
Heat until melted.
Serve with nacho chips or Tostitos.
Cook ground beef, drain; crush chips and put in a 9 X 13 pan. Mix nacho cheese, cream of mushroom and Rotel into hamburger mixture.
Stir; bring to a boil.
Then, pour on top of nacho chips.
Sprinkle cheese on top.
In a microwave safe bowl mix sour cream and chili together,.
then cut up and add both cheeses to the mixture.
Place in Microwave on high for about 15 min.
,stirring every 5 minute until all cheese is completely melted.
This is best servered warm with white corn tortilla chips.
Put all ingredients in crock-pot long enough for cheese to melt and to get hot.
Place Tater Tots in a 9 x 12-inch dish or pan.
Pour the cheese soup that has been mixed with the milk over the potatoes. Next, pour the tomato bisque soup that has been mixed with the water over the nacho cheese soup.
Mix soups with spoon gently (do not disturb potatoes).
Bake in a 350\u00b0
oven for 1/2 hour or so until Tater Tots test soft and are lightly browned and soups are thickened.
Serve hot.
Stir, slightly, when removed from the oven and ready to serve.
Cook macaroni in water to al dente.
While macaroni is cooking, brown beef in skillet with the chilies, onion, garlic, and Essence.
Drain the beef.
After pasta is cooked to doneness, drain and place in a large bowl.
Add the ground beef and the nacho cheese sauce. Mix together and serve.
With a mixer, blend 16 ounces room-temperature cream cheese with 2 cups shredded cheddar cheese, 3 tablespoons minced onion, 3 tablespoons salsa, 2 teaspoons ground cumin and 1 teaspoon minced jalapeno.
Scoop the mix into plastic wrap and form into a ball. Chill approximately 1 hour.
Once chilled unwrap and roll into crushed nacho tortilla chips, then press a bell pepper stem into top of ball.
Serve with pepper slices and tortilla chips.
Prep time does not include chilling time.
Place processed cheese into a slow cooker and set to Low. Stir occasionally until melted.
Meanwhile, cook sausage in a large skillet over medium-high heat until evenly browned. Stir frequently and break into small crumbles. Drain the grease, and stir into the cheese in the slow cooker. Mix in the cheese soup and green chilies. Keep warm in the slow cooker, and serve with tortilla chips.