Cheesy Taco Soup
A hearty homemade cheesy taco soup recipe made with ground beef, beans, sautéed vegetables, Rotel and cheese. Taco soup but make it cheesy!
Servings: 7
Ingredients
- 1 lb. lean ground beef
- 1 cup onion diced (white or yellow)
- 1 cup green or red bell pepper diced
- 3 Tbsp. butter
- 3 Tbsp. all-purpose flour
- 2 ½ c. water or chicken broth
- 2 ½ c. milk
- 1 - 1 oz. package taco seasoning*
- 1 – 10 oz. can Rotel diced tomatoes with green chiles
- 1 – 15 oz. can corn drained
- 1 – 15 oz. can pinto beans drained
- 1 – 15 oz. can white beans drained
- 8 oz. American Cheese shredded
Instructions
- In a dutch oven, brown ground beef over medium high heat. Half-way through cooking ground beef, add onion and bell pepper to pot. Continue to cook until meat is no longer pink, and onions are translucent. Remove cooked meat mixture from dutch oven, place in bowl and set aside.
- Melt butter in dutch oven, stir in flour and cook for 1 minute. Whisk in water or broth, milk and taco seasoning. Cook whisking frequently over medium heat for 5 minutes.
- Add meat mixture back to dutch oven. Stir in rotel, corn, and beans. Bring soup to a boil and then reduce heat to a simmer. Let simmer for 10-15 minutes. During last 5 minutes, stir in American cheese until melted. Remove from heat and adjust seasoning to taste.
Notes
*Used Mateo’s Taco Seasoning Medium Ancho Chile from Wal-Mart
8 oz cheese = approximately 2 cups of shredded cheese.
For those who prefer more cheese, amount of cheese may be increased.
