Easy Cheesy Taco Soup
Easy Cheesy Taco Soup is a creamy, savory bowl that combines browned ground beef, tangy tomatoes, hearty beans, and melty cheese into an easy weeknight dinner everyone will love. The soup has a velvety texture and bright spice notes, perfect for cold evenings or casual gatherings. Make it for a fuss free family meal that always gets seconds.
Equipment
- Large Pot
- Colander
- Wooden Spoon
Ingredients
- 1 pound lean ground beef Brown and crumble to develop savory flavor and provide the hearty protein base for the soup, draining excess fat if desired to control richness and calories.
- 2 (14.5-ounce) cans diced tomatoes I like to use fire roasted Add for juicy tomato chunks and bright acidity to balance the richness, choosing fire-roasted for a smoky note that enhances overall depth.
- 1 (15-ounce) drained can whole kernel corn Stir in for sweet, tender kernels that add pleasant texture and natural sweetness, draining to prevent diluting the soup’s seasoning.
- 1 (15-ounce) drained and rinsed can kidney beans Rinse and add for creamy, meaty bite and extra protein and fiber, removing excess liquid to keep the soup thick and well-seasoned.
- 1 (15-ounce) drained and rinsed can black beans Rinse and add for hearty texture and earthy flavor, contributing protein and fiber while helping make the soup filling and nutritious.
- 1 (4-ounce) drained can sliced olives Scatter in for briny, salty contrast and a slight umami boost, using drained slices to add pops of flavor without watering down the soup.
- 1 (1-ounce) package McCormick® taco seasoning about 2 heaping tablespoons Sprinkle in to season with a balanced blend of spices that deliver classic taco flavor, using about two heaping tablespoons as directed for convenience.
- 1 (14.5-ounce) can beef broth Pour in to provide a savory liquid base that melds flavors and controls soup consistency, adjusting amount for desired thickness.
- 1 (16-ounce) package cubed Velveeta cheese or 2 cups shredded cheddar cheese Stir in cubed Velveeta or shredded cheddar to melt into a creamy, cheesy finish that enriches texture and creates a comforting, cohesive soup.
Instructions
- Heat a large pot over medium-high heat and add 1 pound lean ground beef. Cook and crumble the meat until it is cooked through and no longer pink. Drain off the grease.: The smell of the pot warming is the first signal that the recipe is coming together, you should hear a clear sizzle when the ground beef hits the surface. Browning transforms raw meat into flavorful fragments through the Maillard reaction, which is essential for depth. Use a sturdy pot so heat distributes evenly, and avoid overcrowding the pan because that causes the meat to steam rather than brown. If your meat releases a lot of liquid, tilt the pan and spoon some off to prevent a greasy soup base.
- Add 2 (14.5-ounce) cans diced tomatoes, 1 (15-ounce) drained can whole kernel corn, 1 (15-ounce) drained and rinsed can kidney beans, 1 (15-ounce) drained and rinsed can black beans, 1 (4-ounce) drained can sliced olives, 1 (1-ounce) package McCormick® taco seasoning, and 1 (14.5-ounce) can beef broth to the pot and stir to combine.: As the meat cooks, you will notice juices darkening and the aroma turning richer and toasted. Break the meat into small pieces with a spoon for even cooking and to maximize surface contact for browning. Cook until there are no pink bits, this ensures safety and the savory toasted notes you want. A common misstep is stirring too often which prevents proper browning; let the meat rest between stirs so crust forms.
- Add 1 (16-ounce) package cubed Velveeta cheese. Stir until the Velveeta is fully melted, then bring to a low boil. Reduce the heat to medium-low and simmer for 5-10 minutes to let the flavors blend. Serve warm with your desired toppings.: Draining removes excess fat that can otherwise float and make the soup greasy, affecting mouthfeel and clarity. Carefully tilt the pot and spoon the rendered fat into a heatproof container, or use a colander lined with paper towels. If you skip this, the end result can taste heavy, so take a moment here for a cleaner broth. Be cautious of hot splatters when discarding grease.
- Add 2 14.5 ounce cans diced tomatoes 1 15 ounce drained can whole kernel corn 1 15 ounce drained and rinsed can kidney beans 1 15 ounce drained and rinsed can black beans 1 4 ounce drained can sliced olives 1 1 ounce package McCormick taco seasoning and 1 14.5 ounce can beef broth to the pot and stir to combine: When you add these items the kitchen brightens with tomato acidity and spice aromatics, and you will see a colorful medley come together. Stir until the seasoning dissolves into the broth; this is when the soup begins to develop its signature profile. The tactile contrast of beans and corn in the simmering liquid is comforting, and the olives add flecks of dark color. Avoid dumping everything in without stirring, as pockets of seasoning can create uneven flavor pockets. Taste the broth after a brief simmer and adjust salt or seasoning if needed.
- Add 1 16 ounce package cubed Velveeta cheese: As you introduce the Velveeta cheese the soup softens into a smooth, glossy texture, and a sweet, milky aroma emerges. Stir continuously while the cheese melts to create a uniform, velvety body. Melting slowly over medium heat prevents the dairy from separating or becoming grainy, preserving a silky mouthfeel. If you see oil separation or clumping, reduce the heat and whisk; overheating can cause cheese to seize. Keep tasting and stirring until the cheese is fully incorporated and the texture is cohesive.
- Stir until the Velveeta is fully melted then bring to a low boil: The bubbling should be gentle, not a roaring boil, so the flavors meld without breaking emulsions. The low boil helps the seasoning integrate and releases aromatic compounds from the spices. Watch for small rolling bubbles and listen for a soft simmering sound. A vigorous boil can cause the dairy to curdle and make the beans tough, so lower the flame if you see aggressive bubbling. This phase deepens the soup and makes it homogenous.
- Reduce the heat to medium-low and simmer for 5 to 10 minutes to let the flavors blend: The brief simmer is when the individual elements relax into one another, so the taco seasoning , broth, and melted cheese harmonize. You will notice a rounded mouthfeel and a more integrated aroma after this resting period. Stir occasionally to prevent sticking and to ensure even heat distribution. Don’t skip this, as the rest allows the seasoning to bloom and the textures to settle. Over simmering can break beans down, so stick to the recommended window.
- Serve warm with your desired toppings: When you ladle a bowl, the steam will carry the scent of spices and melted cheese , and the contrast of textures should be immediately apparent. Offer simple toppings so guests can personalize each bowl. A common error is serving too hot; let it cool briefly to avoid scalding and to allow flavors to open up. Presenting it in warm bowls helps keep the soup at the ideal eating temperature.
Notes
- Brown in batches if your pot is crowded, so the ground beef develops proper caramelization rather than steaming.
- Use fire roasted tomatoes when you want a subtle smoky note that complements the taco seasoning beautifully.
- Rinse the beans to cut excess sodium and improve the overall clarity of the soup.
- Choose Velveeta for silkiness if you prefer a super smooth, creamy finish, or use shredded cheddar cheese for more tang and texture.
- Adjust seasoning at the end since the cheese and canned ingredients can shift the salt balance as they melt together.
- Serve in warmed bowls to help maintain temperature longer, especially when dining slowly or serving family style.