Cheesy Beef Taco Soup is a hearty one-pot dinner made with lean ground beef, tomatoes, corn, kidney beans, black beans, olives, taco seasoning, beef broth, and melted cheese. It brings the familiar taste of tacos into a warm, creamy soup that is easy to prepare. With simple ingredients and about 30 minutes of total cooking time, it is a practical choice for a family weeknight meal.
Easy Beef Taco Soup
This easy beef taco soup is made for busy days when you want a filling dinner without spending hours in the kitchen. The ground beef is cooked first, followed by the canned vegetables, beans, broth, and taco seasoning. Cheese is added near the end and melted directly into the soup. Everything cooks in one large pot, which also keeps cleanup simple.
Why This Taco Soup Works
The recipe combines several ingredients that work naturally together. Lean ground beef provides a savory base, while diced tomatoes add a rich tomato flavor. Corn brings a little sweetness, and kidney beans and black beans make the soup hearty. Sliced olives add a salty bite, while taco seasoning gives the broth its recognizable taco flavor. Melted cheese finishes the soup with a creamy texture.
One-Pot Dinner
One of the main advantages of cheesy beef taco soup is the simple cooking method. After browning the beef, the remaining ingredients are added directly to the same pot. There is no need to prepare separate pans for the vegetables or beans. The cheese also melts in the pot, making the entire meal easy to manage. This makes the recipe especially useful for a quick dinner.
Cooking the Ground Beef
Start by heating a large pot over medium-high heat. Add one pound of lean ground beef and cook it while breaking the meat into small pieces. Continue cooking until the beef is fully cooked and no longer pink. Once it has finished cooking, drain the grease from the pot. This keeps excess fat from becoming part of the soup and prepares the beef for the remaining ingredients.
Choosing Lean Ground Beef
Lean ground beef is the meat used in this recipe and provides the main source of savory flavor. Using lean beef also makes draining the cooked meat straightforward. Break the beef into fairly small pieces as it cooks so it spreads throughout the soup. This helps ensure that each serving contains a good mixture of beef, beans, corn, tomatoes, olives, and cheese.
Adding Diced Tomatoes
Two 14.5-ounce cans of diced tomatoes are added after the beef has been cooked and drained. Fire-roasted diced tomatoes are suggested in the original recipe. They provide the tomato base for the soup and add moisture to the mixture. Stir the tomatoes into the beef before adding the other canned ingredients so the flavors begin to combine.
Using Canned Corn
The recipe uses one 15-ounce can of whole kernel corn. Drain the corn before adding it to the pot. Whole kernel corn provides small pieces throughout the soup, giving each spoonful a different texture. It also adds a mild sweetness that balances the savory beef, salty olives, taco seasoning, and rich cheese.
Kidney Beans and Black Beans
Both kidney beans and black beans are used to make this beef taco soup more substantial. Each type comes in a 15-ounce can and should be drained and rinsed before use. Rinsing the beans removes the liquid from the cans and helps keep the soup’s flavor and texture closer to the original recipe. The two beans also provide variety in color and texture.
Adding Sliced Olives
A 4-ounce can of sliced olives adds a salty, savory element to the soup. Drain the olives before adding them to the pot. Because they are already sliced, no additional preparation is required. Stir them into the mixture with the tomatoes, corn, beans, taco seasoning, and beef broth so they are distributed throughout the soup.
ADVERTISEMENT
Taco Seasoning
The taco flavor comes from a one-ounce package of McCormick® taco seasoning, or about two heaping tablespoons. The seasoning is added directly to the pot along with the other soup ingredients. It provides the main blend of taco-inspired flavor without requiring several separate spices. Keeping the seasoning quantity as listed helps preserve the intended flavor balance.
Beef Broth
One 14.5-ounce can of beef broth provides the liquid needed to turn the beef and canned ingredients into soup. Pour the broth into the pot after adding the tomatoes, corn, beans, olives, and taco seasoning. Stir well so the broth mixes with the tomato juices and seasoning. The result should be a chunky soup base ready for the cheese.
Combining the Soup Ingredients
Once the beef is cooked and the canned ingredients have been added, stir everything thoroughly. Make sure the taco seasoning is distributed through the broth and that the beans, corn, tomatoes, and olives are spread throughout the pot. At this stage, the soup will still have a fairly loose texture. The cheese will make the mixture richer and creamier during the next stage.
Adding the Cheese
The original recipe gives two cheese options: one 16-ounce package of cubed Velveeta cheese or 2 cups of shredded cheddar cheese. Add your chosen cheese to the hot soup after the other ingredients have been combined. Stir regularly until the cheese has completely melted. The melted cheese gives the soup its creamy consistency and brings the taco-inspired ingredients together.
Velveeta Cheese Option
Cubed Velveeta melts smoothly into hot soup and creates a creamy texture. If using the original 16-ounce package, add the cubes after the beef, vegetables, beans, broth, and seasoning have been combined. Stir as the cheese melts so it becomes part of the soup rather than remaining in separate pieces. Once fully melted, the soup is ready for the final simmer.
Cheddar Cheese Option
Shredded cheddar cheese can be used instead of Velveeta. The stated amount is 2 cups. Add the shredded cheese to the hot soup and stir until it melts into the broth. Cheddar gives the soup a familiar cheese flavor while still providing the creamy finish expected from this recipe. Continue stirring until the cheese is incorporated before reducing the heat.
Melting the Cheese
The cheese should be completely melted before the soup reaches its final simmer. Stirring regularly helps the cheese distribute evenly throughout the broth. Keep the heat controlled while the cheese melts rather than using unnecessarily high heat. Once there are no large pieces of cheese remaining, bring the soup to a low boil before reducing the temperature.
Simmering the Soup
After the cheese has melted, bring the soup to a low boil. Then reduce the heat to medium-low and let it simmer for five to ten minutes. This short simmer allows the taco seasoning, beef, tomatoes, beans, corn, olives, broth, and cheese to blend together. Because the canned ingredients are already cooked and the beef has already been browned, a long cooking period is not required.
When the Soup Is Ready
The soup is ready after the cheese has melted and the mixture has gently simmered for five to ten minutes. It should look creamy while still containing plenty of beef, beans, corn, tomatoes, and olives. Stir the pot before serving to redistribute the ingredients. This helps prevent heavier ingredients from settling at the bottom while the soup cooks.
Serving Cheesy Beef Taco Soup
Serve the soup warm in bowls as a main dish. Each portion should contain a mixture of the cooked ground beef, vegetables, beans, olives, and cheese. The original recipe suggests serving the soup with desired toppings, so toppings can be added separately according to personal preference. They are not required for the basic recipe.
Taco Soup Toppings
The original instructions do not specify particular toppings, so you can serve the soup with your preferred choices if desired. Keep the toppings separate from the main recipe so the original ingredient list remains unchanged. Adding toppings just before eating can provide extra texture or freshness without altering the preparation of the soup itself.
Six Serving Recipe
This recipe makes six servings, making it suitable for a family dinner. The combination of beef, beans, corn, tomatoes, and cheese creates a filling bowl of soup without needing an additional complicated main course. Divide the finished soup evenly between six portions if you want the supplied nutritional information to correspond closely to the stated serving size.
Quick Weeknight Dinner
With ten minutes of preparation and twenty minutes of cooking, this beef taco soup fits easily into a busy evening. Most of the ingredients are canned and require only draining or rinsing. Once the beef is cooked, the remaining steps are quick. Having the canned ingredients prepared before you begin can make the cooking process even smoother.
Preparing Ingredients Before Cooking
Drain the corn and sliced olives before adding them to the pot. Drain and rinse both the kidney beans and black beans. It can also help to have the taco seasoning and beef broth ready before cooking the beef. Because several ingredients are added together, preparing them ahead keeps the process organized and prevents the cooked beef from sitting too long while you search for other ingredients.
Fire-Roasted Tomatoes
Fire-roasted diced tomatoes are the preferred tomato option in the original recipe. They can provide a slightly deeper flavor than ordinary diced tomatoes while keeping the preparation just as easy. Use two 14.5-ounce cans as specified. Add them directly to the cooked and drained ground beef along with the other canned ingredients.
Building Taco Flavor
This recipe keeps the taco flavor simple by using packaged taco seasoning rather than several individual spices. The seasoning works with the beef, tomatoes, beans, corn, olives, broth, and cheese. Stirring it into the broth helps spread the flavor evenly throughout the pot. No additional seasoning is required in the supplied recipe.
The Importance of Cheese
Cheese is more than a topping in this recipe because it becomes part of the soup itself. As the cheese melts, it changes the broth from a basic tomato and beef mixture into a creamy taco soup. It also helps connect the flavors of the beef, beans, vegetables, and taco seasoning. For the intended texture, make sure the cheese is fully melted before serving.
Texture of the Soup
Cheesy beef taco soup has a thick, chunky texture rather than a smooth consistency. The ground beef, beans, corn, tomatoes, and olives remain visible throughout the soup. The melted cheese makes the liquid portion richer and smoother. Stirring well before serving helps keep the solid ingredients evenly distributed so every bowl has a balanced combination.
Keeping the Recipe Balanced
The original quantities provide the intended balance between meat, vegetables, beans, seasoning, broth, and cheese. Since the recipe already contains taco seasoning and several canned ingredients, there is no need to add extra spices. Keeping the ingredient measurements unchanged also makes the supplied nutrition information easier to follow for the six-serving yield.
Avoiding Excess Grease
After browning the ground beef, drain off the grease before adding the remaining ingredients. This simple step helps prevent the soup from becoming overly greasy. It also allows the flavors of the tomatoes, taco seasoning, broth, cheese, and vegetables to remain more noticeable. Use a suitable method for safely removing the grease from the cooking pot.
Keeping the Cheese Smooth
Once cheese has been added, stir the soup regularly as it melts. A controlled heat level helps the cheese incorporate into the broth without unnecessary scorching. After it is fully melted, reduce the heat for the final simmer. The goal is a smooth, creamy soup with the cheese evenly distributed rather than large pieces floating separately.
Short Cooking Time
The recipe does not require a long simmer because the ingredients have different levels of preparation. The ground beef is fully cooked before the soup is assembled, while the canned beans, corn, tomatoes, and olives are already ready to eat. The cheese only needs to melt and the finished soup needs a few minutes for the flavors to combine.
Making Leftover Soup
If the full six servings are not eaten immediately, leftover soup can be cooled and placed in a suitable covered container for refrigeration. When you are ready to eat it again, reheat the desired portion gently. Stir during reheating to help redistribute the cheese and solid ingredients. Proper refrigeration and reheating are important when storing a cooked beef and dairy-based soup.
Reheating Leftovers
Reheat leftover cheesy beef taco soup gradually and stir as it warms. Gentle heating helps the cheese-based broth warm more evenly. Avoid overheating the entire batch if you only need one serving. Once the soup is hot enough to serve, stir it well and transfer it to a bowl. Return the remaining soup to the refrigerator promptly.
Main Ingredients Working Together
Lean ground beef provides the meatiness, while diced tomatoes and beef broth create the base. Corn adds a mild sweet note, and kidney and black beans make the soup hearty. Olives contribute saltiness, taco seasoning supplies the main spice blend, and cheese adds richness. Each ingredient has a clear role, which keeps the recipe simple while creating a full-flavored soup.
A Family-Friendly Soup
The combination of familiar taco ingredients makes this soup an approachable dinner option. It has the flavors of tacos in a spoonable form, with beef, beans, corn, tomatoes, olives, taco seasoning, and cheese all in the same bowl. Because the recipe serves six, it can be placed in the center of the table and served as a simple family meal.
Notes on Canned Ingredients
Always drain the canned corn and olives before adding them. The kidney beans and black beans should be both drained and rinsed. These steps help maintain the intended texture and liquid balance. Since the recipe uses canned ingredients for convenience, having them properly prepared before cooking makes the entire process faster and easier.
Cheese Choices
The recipe allows either a 16-ounce package of cubed Velveeta or 2 cups of shredded cheddar cheese. Velveeta provides a smoother, creamier result, while cheddar gives a more traditional cheese flavor. Whichever option you choose, stir until it has fully melted before bringing the soup to a low boil and beginning the final five-to-ten-minute simmer.
Notes on Cooking
Cook the ground beef until no longer pink, then drain the grease. Add the tomatoes, corn, beans, olives, taco seasoning, and beef broth and stir well. Add the cheese and continue stirring until melted. Bring the mixture to a low boil, reduce the heat to medium-low, and simmer for five to ten minutes before serving.
Serving
Serve the finished soup warm and stir the pot before filling each bowl. The recipe makes six servings. Desired toppings can be added after the soup is served, but they are optional and are not included in the original ingredient list. Keeping the toppings separate allows everyone to customize their bowl without changing the base recipe.
Cheesy Beef Taco Soup
Recipe by admin
0.0 from 0 votes
A hearty and creamy taco-inspired soup made with lean ground beef, diced tomatoes, corn, kidney beans, black beans, olives, taco seasoning, beef broth, and melted cheese.
Course: MainCuisine: American, MexicanDifficulty: Easy
Servings
6servings
Prep time
10minutes
Cooking time
20minutes
Calories
567kcal
Total time
30minutes
Ingredients
- 1 pound lean ground beef
- 2 (14.5-ounce) cans diced tomatoes, preferably fire roasted
- 1 (15-ounce) can whole kernel corn, drained
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (4-ounce) can sliced olives, drained
- 1 (1-ounce) package taco seasoning, about 2 heaping tablespoons
- 1 (14.5-ounce) can beef broth
- 1 (16-ounce) package cubed Velveeta cheese or 2 cups shredded cheddar cheese
Directions
- Heat a large pot over medium-high heat. Add the lean ground beef and cook while crumbling it until fully cooked and no longer pink. Drain the grease.
- Add the diced tomatoes, drained corn, drained and rinsed kidney beans, drained and rinsed black beans, sliced olives, taco seasoning, and beef broth. Stir well to combine.
- Add the cubed Velveeta cheese or shredded cheddar cheese and stir until the cheese is completely melted.
- Bring the soup to a low boil, then reduce the heat to medium-low.
- Simmer for 5 to 10 minutes so the flavors blend, then stir well and serve warm with desired toppings.
- Refrigerate any leftover soup in a suitable covered container and reheat gently when ready to serve.
Nutrition Facts
- Calories:567kcal
- Fat:17g
- Carbohydrates:60g
- Fiber:14g
- Protein:46g
