This Cheesy Ground Beef Taco Soup is a warm and tasty bowl of goodness! Packed with zesty beef, beans, and melted cheese, it’s like a taco party in a bowl.
I love making this soup on chilly nights because it’s super easy and perfect for sharing. Plus, who can resist that cheesy goodness? It’s a family favorite! 🧀🌮
Key Ingredients & Substitutions
Ground Beef: This is the base of the soup. You can use lean ground beef or ground turkey for a healthier option. If you want a vegetarian version, try using lentils or a mix of beans.
Onion and Garlic: I recommend yellow onion for its sweetness. If you’re short on time, pre-chopped onions are a good option. Garlic powder could substitute fresh garlic but use half the amount.
Beans: Pinto and black beans add heartiness. Feel free to swap them for kidney beans or chickpeas based on your preference or pantry availability.
Taco Seasoning: You can make your own with chili powder, cumin, garlic powder, and paprika if you don’t have a packet. It’s a great way to control the heat level.
Cheese: Cheddar cheese melts beautifully. If you want something different, Monterey Jack or pepper jack adds a nice kick. Vegan cheese can replace dairy cheese if needed.
How Do You Make Sure the Flavors Blend Well?
Getting the flavors just right is key to delicious taco soup. Start by browning the beef with the onions and garlic. To help flavors blend:
- Cook the mixture until the onions are soft and sweet.
- Stir in the taco seasoning early, so its flavors infuse the meat.
- Simmer the soup uncovered, allowing moisture to escape and letting flavors intensify.
Don’t rush this step; simmering for 15-20 minutes really helps all the ingredients come together beautifully!
Cheesy Ground Beef Taco Soup
Ingredients You’ll Need:
For the Soup:
- 1 lb ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 (14 oz) can diced tomatoes
- 1 (10 oz) can diced tomatoes with green chilies (optional for some heat)
- 1 (15 oz) can pinto beans, drained and rinsed
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can corn kernels, drained
- 4 cups beef broth
- 1 package (1 oz) taco seasoning mix
- 1/2 cup sour cream
- 1 cup shredded cheddar cheese (plus extra for topping)
- Salt and pepper to taste
For Garnishes:
- 1 avocado, sliced
- Tortilla strips or crushed tortilla chips
- Fresh cilantro leaves
Time Estimate:
This delicious taco soup will take about 10 minutes to prepare and approximately 20 minutes to cook, for a total of about 30 minutes from start to finish. Perfect for a cozy weeknight dinner!
Step-by-Step Instructions:
1. Brown the Beef:
In a large pot or Dutch oven, add the ground beef and cook it over medium heat until it’s fully browned. Use a wooden spoon to break it up into smaller pieces as it cooks. If there’s a lot of excess fat, you can drain it out to keep the soup from becoming greasy.
2. Add the Onion and Garlic:
Once the beef is browned, toss in the diced onion and minced garlic. Cook everything together until the onion turns translucent and soft, which should take about 3 to 5 minutes. This step will add fantastic flavor to the beef!
3. Mix in the Taco Seasoning:
Next, sprinkle the taco seasoning over the beef and onions. Stir it well until everything is coated in those delicious spices. This will help flavor the soup beautifully.
4. Combine All Other Ingredients:
Add the diced tomatoes, diced tomatoes with green chilies (if you want a bit of heat), pinto beans, black beans, corn, and beef broth into the pot. Stir everything together well to combine all the ingredients.
5. Simmer the Soup:
Increase the heat and bring the soup to a boil. Once it starts bubbling, reduce the heat to low and let it simmer uncovered for about 15 to 20 minutes. This allows all the flavors to meld together nicely.
6. Stir in Cream and Cheese:
After simmering, take the pot off the heat and stir in the sour cream and shredded cheddar cheese. Keep stirring until the cheese melts into the soup and it becomes creamy. Taste and season with salt and pepper as needed.
7. Serve and Garnish:
Dish out the hot soup into bowls. Top it off with fresh cilantro leaves, avocado slices, a sprinkle of extra cheese, and some crunchy tortilla strips or chips. Enjoy this comforting and cheesy taco-inspired soup!
Grab a spoon and dig into this hearty and satisfying bowl of soup! 🌮🧀
Can I Substitute Ground Beef with Another Protein?
Absolutely! Ground turkey, chicken, or even plant-based meat alternatives work well in this soup. Just make sure to adjust cooking times if needed, as they may vary slightly.
Can I Use Fresh Tomatoes Instead of Canned?
Yes, you can use fresh tomatoes! Just chop about 4-5 medium-sized tomatoes and add them to the pot. You might want to add a bit of tomato paste for extra flavor and depth.
How Should I Store Leftover Soup?
Store any leftover soup in an airtight container in the fridge for up to 3-4 days. To reheat, simply warm it on the stove over low heat, adding a splash of broth if it’s too thick.
Can I Make This Taco Soup in a Slow Cooker?
Yes! Brown the beef, onion, and garlic first, then transfer everything to a slow cooker. Add the remaining ingredients and cook on low for 6-8 hours or on high for 3-4 hours. Stir in the cream and cheese just before serving.
