Description
Cheesy Taco Soup is a hearty and flavorful dish combining lean ground beef, beans, corn, salsa, and a creamy Mexican queso dip. This quick and easy soup is perfect for a comforting weeknight meal, offering a delicious blend of Tex-Mex flavors with minimal prep and cook time.
Ingredients
Scale
Meat
- 1½ lb lean ground beef
Beans and Corn
- 1 (15-oz) can pinto beans, drained and rinsed
- 1 (15-oz) can black beans, drained and rinsed
- 1 (15-oz) can corn, drained
Liquids and Seasonings
- 1 (16-oz) jar salsa
- 1 (1-oz) package ranch dressing mix
- 1 (1-oz) package taco seasoning
- 3 cups unsalted beef broth
- 1 (16-oz) jar Mexican queso dip
Instructions
- Cook the beef: In a Dutch oven over medium heat, cook the lean ground beef until it is no longer pink, breaking it apart as it cooks. Drain the excess fat to keep the soup from being greasy.
- Add remaining ingredients: To the cooked beef, add the drained and rinsed pinto beans, black beans, corn, salsa, ranch dressing mix, taco seasoning, and unsalted beef broth. Stir to combine all ingredients thoroughly.
- Simmer the soup: Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low and let the soup simmer gently for 15 to 20 minutes to allow the flavors to meld together.
- Add queso dip: Stir in the Mexican queso dip until fully incorporated, creating a creamy, cheesy texture throughout the soup.
- Serve: After the queso dip is well mixed and heated through, ladle the soup into bowls and serve hot. Optional garnishes include shredded cheese, tortilla chips, or fresh cilantro.
Notes
- For a spicier version, add chopped jalapeños or hot salsa.
- You can substitute ground turkey or chicken for a leaner meat option.
- Leftover soup stores well in the refrigerator for up to 3 days.
- Freeze leftovers in airtight containers for up to 3 months.
- Serve with tortilla chips or warm cornbread for a complete meal.
