Description
Cheesy Ground Beef Taco Soup is a comforting, flavorful soup combining seasoned ground beef, beans, corn, and a rich tomato base with melted cream and cheddar cheese. It’s easy, versatile, and perfect for weeknight family dinners.
Ingredients
1 lb ground beef (80/20)
1 medium yellow onion, diced
3 garlic cloves, minced
1 oz taco seasoning packet
10 oz diced tomatoes with green chilies (Rotel)
15 oz black beans, rinsed and drained
1 cup corn kernels (frozen or canned)
4 cups beef broth
8 oz tomato sauce
4 oz cream cheese, softened
1 cup shredded cheddar cheese
Salt and black pepper, to taste
Instructions
1. Brown ground beef in a large pot over medium-high heat, breaking into crumbles.
2. Add diced onion and cook 5 minutes until softened.
3. Stir in minced garlic and cook 30 seconds until fragrant.
4. Sprinkle taco seasoning over meat and stir for 1 minute to toast spices.
5. Pour in diced tomatoes with green chilies, black beans, corn, tomato sauce, and beef broth. Stir to combine.
6. Bring to a gentle boil, then reduce heat and simmer 15 minutes.
7. Cube cream cheese and stir into soup until melted.
8. Add shredded cheddar cheese and stir until creamy. Season with salt and pepper. Serve hot.
Notes
Drain excess grease from beef but leave about 1 tablespoon for cooking onions.
Use room temperature cream cheese to prevent separation.
Let soup sit 5-10 minutes before serving to marry flavors.
Store in refrigerator up to 4 days or freeze up to 3 months.
For a slow cooker, brown meat and sauté onions/garlic first, then cook on low 6-8 hours or high 3-4 hours before adding cheeses.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup, Main Course, Taco, Comfort Food
- Method: Stovetop
- Cuisine: American, Mexican-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 385
- Sugar: 6 g
- Sodium: 980 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 5 g
- Protein: 25 g
- Cholesterol: 75 mg