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Friday, February 24, 2012

Recipes with Fiesta Nacho Cheese Soup

I bought several cans of Campbells Fiesta Nacho Cheese Soup at Grocery Outlet awhile back and I wanted to use them up, so I did a google search for some recipes and here are some I want to try

Nacho Mac & CheeseNacho Mac & Cheese

          Cozy, comforting and easy to make, this 3-ingredient dish in on table in 20 minutes...
plus, the kids will love it!


1 can (10 3/4 ounces) Campbell's® Condensed Fiesta Nacho Cheese Soup
2/3 cup milk
2/3 cup water
1 cup uncooked elbow pasta


Stir the soup, milk and water in a 2-quart saucepan and heat to a boil over medium heat.
Stir in the pasta. Reduce the heat to low and cook for 10 minutes or until the pasta is tender, stirring often.

Recipe Tips:

Helper: Recipe may be doubled. Double all ingredients.
From: Campbell's Kitchen
Prep: 5 minutes
Cook: 15 minutes
Serves: 4

Chicken Nacho Tacos

These tasty tacos combine a few on-hand ingredients with canned chicken and fiesta nacho cheese soup to make a delicious dish super-simple!


1 tablespoon vegetable oil
1 medium onion, chopped (about 1/2 cup)
1/2 teaspoon chili powder
1 can (10 3/4 ounces) Campbell's® Condensed Fiesta Nacho Cheese Soup
2 cans (4.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained*
8 taco shells, warmed
Shredded lettuce
Chopped tomato


Heat the oil in a 10-inch skillet over medium-high heat. Add the onion and chili powder and cook until the onion is tender, stirring often.
Stir the soup and chicken in the skillet and cook until the mixture is hot and bubbling. Spoon the chicken mixture into the taco shells. Top with the lettuce and tomato.

* I would use chicken breasts cooked and cut into bite size chunks. You can cook chicken breasts in the oven and then cut into bite sizes, or cook chicken ahead of time and freeze - then just pull out of freezer, defrost and use in this recipe.

From: Campbell's Kitchen
Prep: 15 minutes
Cook: 10 minutes
Serves: 4

Nachos GrandeNachos Grande

Hearty, man-sized nachos feature Pace® Salsa-seasoned ground beef, a creamy cheese sauce, onion, tomato and jalapeno for topping tortilla chips. Feed a crowd as an appetizer or serve for dinner!


1 can (10 3/4 ounces) Campbell's® Condensed Cheddar Cheese Soup
Tip: You can also substitute 1 can Campbell's® Condensed Fiesta Nacho Cheese Soup for the cheddar cheese soup and salsa in this recipe.
1/2 cup Pace® Chunky Salsa
1 pound ground beef
1 small onion, chopped (about 1/4 cup)
5 cups tortilla chips
1 medium tomato, chopped (about 1 cup)
1 jalapeño pepper, sliced (optional)


Stir the soup and salsa in a 2-quart saucepan.
Cook the beef and onion in a 10-inch skillet over medium-high heat until the beef is well browned, stirring often to separate meat. Pour off any fat. Stir 1/2 cup soup mixture in the skillet and cook until the beef mixture is hot and bubbling.

Heat the remaining soup mixture over medium heat until hot and bubbling.
Place the chips onto a serving platter and top with the beef mixture. Spoon the soup mixture over the beef mixture. Top with the tomato and jalapeño pepper, if desired.

From: Campbell's Kitchen
Prep: 10 minutes
Cook: 15 minutes
Serves: 8

    Fiesta Nacho Cheese Soup

  • 1 pound skinless, boneless chicken breast halves, cut into 1/2-inch pieces
  • 2 14 1/2 ounce cans Mexican-style stewed tomatoes
  • 1 10 3/4 ounce can condensed nacho cheese soup
  • 1 10 ounce package frozen whole kernel corn (2 cups)
  • Shredded Mexican-style or cheddar cheese

1. In a 3-1/2- or 4-quart slow cooker, stir together chicken, undrained tomatoes, soup, and corn.
2. Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2-1/2 hours. Sprinkle each serving with cheese. Makes 6 servings.
Recipe from: Better Homes and Garden

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