Leftover Makeover

What are your dinner plans for tonight? All this week I haven’t had my menu and completely forgot what was on it. So tonight I’m taking leftover chili and turning it into nacho beef soup. It’s easy, quick, and will be ready in minutes. You can use any chili you have on hand, homemade or canned.

nacho beef soup using leftovers 003

Earlier this week I warmed up some of my Mom’s chili for the family. Last month she made huge stock pot worth of her homemade chili to which we froze half of it to keep for another meal. After heating it up for the family I still have half a bowl leftover. After deliberating with Mom about what to make for dinner she came up with the fab idea of using it as a starter for our nacho beef soup!

So, I grabbed some leftover ground beef that I cooked up a couple of days ago, added it to a dutch oven soup pot with the chili, a can of black beans, two cans of beef broth, and a can of rotel. Cover and let cook for about 10 minutes.

nacho beef soup using leftovers 004

You’ll need to reseason with salt, pepper, chili powder, and some paprika as needed. You can also add extra diced onions and minced garlic if you like. Bring to a gentle bubble, allowing the seasonings to cook together. 

Nacho Beef Soup 001

Add in 6 ounces of cubed velveeta and 4 ounces of cubed cream cheese. With a spoon or whisk, melt the two cheeses into the hot soup. Turn it down on low to allow the bits to finish melting. Just before serving take a whisk and give a final stir.

Nacho Beef Soup 002     Nacho Beef Soup 004

You top this off however you wish, crushed tortilla chips, cheese, sour cream, raw onions.

Nacho Beef Soup with Leftover Chili Starter

Leftover Chili

1 pound ground beef, cooked and drained

1 can black beans

1 can Rotel

2 cans beef broth

Salt, Pepper, Chili Powder, Paprika to taste

6 ounces velveeta, cubed

4 ounces cream cheese, cubed


shredded cheese, optional

tortilla chips, optional

Into a dutch oven soup pot add ground beef, leftover chili, black beans, rotel, and beef broth. Let cook for 10 minutes to bring up to temp. Bring to a gentle boil and add seasonings as needed. Continue to cook over low/medium heat. Whisk in velveeta and cream cheese, cook covered and whisk again before before serving.

Garnish with shredded cheese and crushed tortilla chips.

Happy Eating!!


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s