Beefy Nacho soup

1lb. lean ground beef (at least 80%) **
1 Tbsp Old El Paso 40% less sodium taco seasoning mix
1 can (10 3/4 oz.) condensed nacho cheese soup
1 can (10 oz.) diced tomatoes and green chilies, undrained
1 1/2 cups milk
1/4 cup shredded sharp Cheddar Cheese (1 oz.)
1/2 cup crushed corn tortilla chips

In a 2-quart saucepan, cook ground beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Reduce heat to medium. Stir in remaining ingredients except shredded cheese and chips. Cook 8 to 12 minutes or until heated thoroughly, stirring frequently. Top individual servings with shredded cheese and tortilla chips.

Taken from Pillsbury Hamburger 100+ recipes & tips.

**If you have canned cooked ground beef, use that instead. All you will need for this recipe is a pint sized jar. Just dump the beef into a pan and continue with the remaining ingredients. Condensed cheese soup will work also.