Cheesy Taco Soup

Cheesy Taco Soup

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  • Prep Time


  • Total Time


  • Servings



  • 1

    lb lean ground beef

  • 2

    Tablespoons butter

  • 2

    Tablespoons flour

  • 2-½

    cups milk, divided

  • salt & pepper

  • 1

    cup freshly shredded cheddar cheese, plus more for topping

  • 1

    package taco seasoning

  • 10oz can Rotel, undrained

  • 15oz can black beans, drained & rinsed

  • Crushed tortilla chips


1.Brown ground beef in a large soup pot over medium-high heat, seasoning with salt and pepper, until no longer pink. Drain and return to pot. 2.Meanwhile, melt butter in a small saucepan over medium heat then whisk in flour and cook for one minute. Slowly whisk in 1 cup milk, season with salt and pepper, then switch to a wooden spoon and stir mixture until thickened, about 3-4 minutes. Remove from heat then stir in shredded cheese until smooth. Set aside. 3.Add taco seasoning, rotel, black beans, cheese sauce, and remaining 1-1/2 cups milk into cooked ground beef then stir well to combine. Bring to a heavy simmer then turn heat down to medium and simmer for 10 minutes, stirring occasionally. Serve with crushed tortilla chips and more shredded cheese, if desired.


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