20 Minute Cheesy Beef Taco Soup Recipes

EASY CHEESY TACO SOUP

Easy Cheesy Taco Soup image

Cheesy Taco Soup is so simple to throw together and is loaded with taco inspired ingredients. The cheesiness takes this soup to the next level of delicious and will be loved by the entire family!

Provided by Alyssa Rivers

Time 20m

Number Of Ingredients 10

Ingredients

1 pound lean ground beef
2 cans diced tomatoes (14.5 ounce (I like to use fire roasted)
1 can whole kernel corn (15 ounce, drained)
1 can kidney beans (15 ounce, drained and rinsed)
1 can black beans (15 ounce, drained and rinsed)
1 can sliced olives (4 ounce)
1 McCormick® taco seasoning package
1 beef broth (14.5 ounce)
1 (16 ounce) Velveeta cheese (cubed OR 2 cups shredded cheddar cheese)
Optional toppings: sour cream (cilantro, sliced avocado, tomatoes, tortilla strips)

Steps:

In a large pot over medium high heat add the ground beef. Cook and crumble until no longer pink and drain the grease.
Add the diced tomatoes, corn, kidney beans, black beans, olives, taco seasoning packet, and beef broth.
Add in the Velveeta cheese OR the shredded cheddar cheese. Stir together and bring to a boil. Reduce heat to medium low and let simmer for 2-3 minutes to let the flavors blend and serve with desired toppings.

Nutrition Facts : Calories 310 kcal, Carbohydrate 24 g, Protein 23 g, Fat 15 g, SaturatedFat 3 g, Cholesterol 47 mg, Sodium 1164 mg, Fiber 7 g, Sugar 4 g, ServingSize 1 serving

CHEESY TACO SOUP

Cheesy Taco Soup image

This easy, Cheesy Taco Soup is a completely satisfying, full-flavored soup that is made in one pot in under 30 minutes, then garnished with all your favorite taco fixins'! It's loaded with wonderful flavors and textures that make it one of our go-to meals during the cooler months. Plus, I can have it ready in under 30 minutes, with minimal fuss, which is a huge help on busy, blustery days.

Provided by Amy Nash

Categories Soup

Time 30m

Number Of Ingredients 29

Ingredients

1 lb lean ground beef
1 medium onion (chopped)
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon smoked paprika
1/4 teaspoon black pepper
1 red bell pepper (diced)
4 cloves garlic (minced)
1/4 cup all-purpose flour
1 15 oz. can kidney beans (rinsed and drained)
1 15 oz. can black beans (rinsed and drained)
1 4 oz. can mild diced green chilies
1 cup salsa
1 10 oz. can mild enchilada sauce
6 cups chicken broth
1-2 cups water
4 oz. reduced fat cream cheese (cubed and softened)
1 cup freshly grated sharp cheddar cheese
1 cup freshly grated Pepper Jack cheese
Avocado (sliced or diced)
Cilantro (chopped)
Green or red onions (chopped)
Lime wedges
Sour cream or Mexican crema
Tomatoes (diced)
Tortilla chips
Additional shredded cheese

Steps:

In a large pot or Dutch oven over medium heat, brown the meat with the onions until fully cooked. Add all of the spices and seasonings, chopped bell pepper, and garlic and stir well to combine. Sprinkle the flour over the ground beef mixture and stir to combine, then continue to cook over medium heat, stirring constantly, for 2-3 minutes.
Stir in the kidney beans, black beans, green chilies, salsa, enchilada sauce, chicken broth and 1 cup of water (additional water may be added later to thin soup to desired consistency). Bring to a boil, then reduce heat and simmer for 10 to 15 minutes, stirring occasionally, until slightly thickened.
Over low heat, stir in the cubed, softened cream cheese until completely melted. Remove the soup from the heat, then stir in the cheddar and Pepper Jack cheeses until melted. Add additional water to thin the soup, if desired.
Serve with any or all additional garnishes, although I almost never skip the diced tomatoes, onions, and cilantro, which add both texture as well as flavor to the soup.

Nutrition Facts : Calories 339 kcal, Carbohydrate 13 g, Protein 28 g, SaturatedFat 11 g, Cholesterol 93 mg, Sodium 1059 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving