BEEFY NACHO SOUP

1 lb lean ground beef
1 tbl Old El Paso taco seasoning mix (from 1 oz pkg)
1 can (10 ¾ oz) condensed nacho cheese soup
1 can (10 oz) diced tomatoes and green chiles, undrained
1 ½ cups milk
¼ cup shredded sharp Cheddar cheese (1 oz)
½ cup crushed corn tortilla chips
In 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 tortilla chips. Cook 8 to 12 minutes or until thoroughly heated, stirring frequently. Top individual servings with shredded cheese and tortilla chips.
Makes 4 servings (1 ½ cups each) Can also be served with tomatoes, bell pepper, green onions, sour cream, guacamole and/or ripe olives on top.