Creamy Cheesy Ground Beef Taco Soup Recipe

Let’s talk about a problem you have. You’re hungry. You want tacos, but you also want something easy.

You stare into the abyss of your fridge, and the abyss stares back with leftover condiments.

What if you could have the soul-warming joy of taco night in a single, glorious bowl? This isn’t just soup. This is a flavor explosion that forgot to use a tortilla.

Imagine ground beef, cheese, and all your favorite toppings swimming together in a creamy, dreamy broth.

Your family will actually stop looking at their phones to ask for seconds.

This recipe is the culinary equivalent of finding a twenty-dollar bill in your winter coat. It’s stupidly simple, incredibly fast, and solves the “what’s for dinner” question forever.

Ready to become a kitchen hero? Let’s get to it.

Why This Recipe is a Game-Changer

This soup delivers maximum flavor with minimal effort.

You get all the classic taco tastes without the mess of assembling individual shells. It’s a one-pot wonder that cleans up as easily as it cooks.

The creamy, cheesy base is what sets it apart. It’s rich and comforting without being overly heavy.

It’s the perfect fusion of a hearty chili and a creamy chowder.

Best of all, it’s incredibly versatile. Picky eater? No problem.

You can customize the toppings so everyone builds their perfect bowl. It’s a crowd-pleaser that actually pleases the crowd.

What You’ll Need

Gather these simple ingredients. Most are pantry staples, so you’re probably already halfway there.

• 1 lb ground beef (80/20 works best for flavor)
• 1 medium yellow onion, diced
• 1 packet (1 oz) taco seasoning
• 1 can (10 oz) diced tomatoes with green chilies (like Rotel)
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) corn, drained
• 1 can (8 oz) tomato sauce
• 4 cups beef broth
• 4 oz cream cheese, softened and cubed
• 1 cup shredded cheddar cheese

For Serving (The Fun Part)

• Tortilla chips or strips
• Sour cream
• Fresh cilantro, chopped
• Diced avocado or guacamole
• Extra shredded cheese
• A squeeze of fresh lime juice

How to Make Your New Favorite Meal

Follow these steps.

It’s so easy you could probably do it half-asleep. I believe in you.

1. Brown the beef. In a large pot or Dutch oven, cook the ground beef and diced onion over medium-high heat. Break up the meat until it’s fully browned and the onion is soft.
   

   Drain any excess grease. Who wants a greasy soup? Not you.

2. Season it up. Sprinkle the taco seasoning over the cooked beef and onion.
   

   Stir for about 30 seconds until it’s fragrant. This wakes the spices up and makes your kitchen smell amazing.

3. Add the canned goods. Pour in the diced tomatoes with chilies, black beans, corn, tomato sauce, and beef broth. Stir everything to combine.
   

   Bring the soup to a boil.

4. Simmer for flavor. Once boiling, reduce the heat to low and let it simmer for 15-20 minutes. This gives the flavors time to get to know each other and become best friends.
5. Make it creamy. Turn the heat down to the lowest setting. Add the softened cream cheese and shredded cheddar.
   

   Stir continuously until the cheeses are completely melted and the soup is smooth and creamy. Don’t just dump it in and walk away—stirring is non-negotiable here.
6. Serve and conquer. Ladle the soup into bowls and go crazy with your favorite toppings. Crush those tortilla chips on top for the ultimate texture experience.

Storing Your Masterpiece

Let the soup cool completely before storing it.

FYI, putting hot soup directly in the fridge is a great way to warm up all your other food and annoy your appliance.

Transfer it to an airtight container. It will keep in the refrigerator for 3-4 days.

To reheat, use the stovetop over medium-low heat, stirring occasionally. You can use a microwave, but it might heat unevenly.

You may need to add a splash of broth or water if it has thickened up too much.

Why This Soup is a Win

This recipe is a weeknight MVP. It comes together in under 30 minutes, making it faster than delivery. It’s a one-pot meal, which means you’ll have fewer dishes to wash.

That’s a win in anyone’s book.

It’s also cost-effective. Using affordable ground beef and canned goods stretches your grocery budget without sacrificing taste. You’re getting a restaurant-quality meal for a fraction of the price.

Finally, it’s customizable.

Vegetarian? Swap the beef for plant-based crumbles. Need more heat?

Add some jalapeños. It’s a recipe that adapts to you, not the other way around.

Common Mistakes to Avoid

Don’t use cold cream cheese. It will not melt smoothly and you’ll end up with little white lumps throughout your soup.

Soften it first. IMO, this is the most critical step for a creamy texture.

Don’t skip draining the ground beef. That extra grease will just float on top of your soup, making it unappetizing and greasy.

A few seconds of draining makes a world of difference.

Don’t add the cheese while the soup is at a rolling boil. High heat can cause the dairy to separate and become grainy. Low and slow is the way to go for perfect, velvety cheese integration.

Switch It Up: Easy Alternatives

Feel free to get creative.

This recipe is a fantastic base for experimentation.

• Protein Swap: Use ground turkey, chicken, or even spicy sausage instead of beef.
• Bean Swap: Pinto beans or kidney beans work just as well as black beans.
• Spice Level: Use hot taco seasoning or add a diced jalapeño with the onion for more kick.
• Vegetable Add-ins: Throw in some diced bell peppers or zucchini when you cook the onion.
• Slow Cooker Method: Brown the meat and onion, then add everything except the cheese to the slow cooker. Cook on low for 6-8 hours or high for 3-4. Stir in the cheeses 30 minutes before serving.

Frequently Asked Questions

Can I make this soup ahead of time?

Absolutely.

You can prepare the entire soup and store it in the fridge for up to 3 days. The flavors often taste even better the next day. Just reheat gently on the stovetop.

Can I freeze creamy taco soup?

You can, but with a caveat.

Cream-based soups can sometimes separate or become grainy after freezing and thawing. For best results, freeze the soup before adding the cream cheese and cheddar. Thaw it in the fridge overnight, then reheat and stir in the cheeses.

My soup is too thick.

How can I thin it out?

No problem! Simply add a little more beef broth, a splash of water, or even some milk until it reaches your desired consistency. Stir it in gradually—you can always add more.

What can I use instead of cream cheese?

For a similar creamy effect, you can use half a cup of heavy cream or full-fat sour cream.

If using sour cream, make sure to temper it by stirring a ladle of hot soup into it first before adding it back to the pot to prevent curdling.

Final Thoughts

This Creamy Cheesy Ground Beef Taco Soup is more than a recipe. It’s a solution. It solves the dinner dilemma with minimal fuss and maximum reward.

It’s the kind of meal that gets requested again and again.

So, the next time you’re staring into that fridge, wondering what to make, remember this soup. It’s reliable, delicious, and guaranteed to make you look like a genius. Now go make it.

Print