Creamy Cheesy Ground Beef Taco Soup
This creamy and cheesy taco soup is packed with flavor and comes together quickly, making it a perfect weeknight meal. It features ground beef, beans, Rotel, and a rich, cheesy broth.
Equipment
- Large pot or Dutch oven
Ingredients
Main Ingredients
- 1 lb ground beef
- 1 (10 oz) can Rotel (diced tomatoes with green chilies) undrained
- 1 (15 oz) can black beans rinsed and drained
- 1 (15 oz) can pinto beans rinsed and drained
- 1 packet (1 oz) taco seasoning mix
- 4 cups beef broth
- 4 oz cream cheese softened
- 1 cup shredded Colby Jack cheese (or cheddar, or a Mexican blend)
Optional Toppings
- sour cream
- fresh cilantro
- diced avocado
- crushed tortilla chips
Instructions
Cooking Steps
- In a large pot or Dutch oven, brown the ground beef over medium-high heat, breaking it apart, then drain any excess fat.
- Stir in the undrained Rotel, rinsed and drained black beans, pinto beans, and taco seasoning mix; cook for 2-3 minutes, stirring occasionally.
- Pour in the beef broth, bring to a simmer, then reduce heat to low, cover, and gently bubble for 5 minutes to deepen flavors.
- Remove from heat, add softened cream cheese and shredded Colby Jack cheese, and stir continuously until melted and smooth.
- Ladle hot soup into bowls and garnish with your favorite taco soup toppings.
Notes
For an extra kick, add a pinch of cayenne pepper with the taco seasoning or use a "hot" variety of Rotel. If you prefer a thicker soup, you can mash some of the beans against the side of the pot before adding the broth.