There’s something about creamy cheesy ground beef taco soup that turns an ordinary weeknight into a cozy family meal. When the air cools down, I crave bowls of rich, hearty soup that bring the fun of taco night without all the cleanup. This recipe is loaded with ground beef, taco spices, corn, beans, Rotel tomatoes, and a silky mix of cream cheese and melted cheddar. It fills the kitchen with comfort and makes everyone eager to sit down at the table.
In this post, you’ll find:
- Why this creamy cheesy taco soup works every time
- How to prep everything in minutes
- Easy ways to make it richer or lighter
- The best toppings and sides for serving
If you like hearty comfort meals, you’ll enjoy the flavors in my ground beef pasta bake with mozzarella or my cheesy hamburger rice casserole. Both share that same creamy, family-style comfort this soup delivers.
Table of Contents
What Makes It Creamy, Cheesy, and Unforgettable
This soup stands out because it combines two types of cheese. Cream cheese melts into the broth for a smooth texture, while shredded cheddar added at the end brings deep flavor and richness.
Each ingredient adds something special:
- Ground beef gives the soup body and a satisfying bite
- Rotel tomatoes brighten the flavor with a mild kick
- Homemade taco seasoning adds smoky, savory spice
- Corn and black beans balance the texture with sweetness and heartiness
- Cheddar cheese ties everything together with a velvety finish
Every spoonful blends creamy, cheesy, tangy, and mildly spicy notes. It’s the kind of dish that feels indulgent but easy enough for a busy night. If you love bold flavors in one pot, try my ground beef orzo in tomato cream sauce. It offers the same comfort with a tomato twist that pairs beautifully with this soup.
Creamy Cheesy Ground Beef Taco Soup
Equipment
- large soup pot
- wooden spoon
- measuring spoons
- can opener
- ladle
Ingredients
- 1 pound lean ground beef (90% lean)
- 4 cups chicken broth
- 2 cans (10 oz each) Rotel diced tomatoes with green chilies
- 1 can (14 oz) black beans, drained and rinsed
- 1 can (12 oz) corn, drained
- 0.5 red bell pepper, chopped
- 1 tsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 8 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- Salt and pepper, to taste
- Optional toppings: diced avocado, tortilla strips, cilantro, lime wedges
Instructions
- In a large soup pot over medium-high heat, brown the ground beef for about 10 minutes. Drain excess fat if needed.
- Stir in chili powder, cumin, smoked paprika, garlic powder, and onion powder. Mix until the beef is evenly coated with spices.
- Add chicken broth, Rotel tomatoes, black beans, corn, and red bell pepper. Stir well to combine.
- Bring to a boil, then reduce heat to a gentle simmer. Cook uncovered for 8 minutes to let the flavors blend.
- Add softened cream cheese in cubes and stir until completely melted into the broth.
- Sprinkle in shredded cheddar cheese and stir until smooth and creamy.
- Season with salt and pepper to taste. Serve hot with your favorite toppings.
Notes
- Always use softened cream cheese to achieve a smooth, creamy texture. Cold cream cheese won’t melt evenly and may leave small lumps in the soup.
- If you prefer a spicier soup, add ½ teaspoon of cayenne pepper or choose hot Rotel tomatoes.
- For a lighter version, substitute ground turkey and reduced-fat cream cheese without losing flavor.
- When making this soup in a slow cooker, brown the beef first, then combine everything except the cheeses. Stir in cream cheese and cheddar at the end for a silky finish.
- Store leftovers in the refrigerator for up to 4 days. Reheat slowly over low heat, stirring occasionally to maintain the creamy consistency.
- To freeze, prepare the soup without cream cheese and add it after reheating to preserve texture.
- Serve with toppings like diced avocado, cilantro, lime wedges, or tortilla strips for extra flavor and color.
- If you love this dish, you’ll also enjoy my Cheesy Hamburger Rice Casserole and Southwest Ground Beef and Sweet Potato Skillet, both rich in flavor and family-friendly.
NUTRITION FACTS
(Approximate values per serving — 1/6 of total recipe)- Calories: 480 kcal
- Carbohydrates: 12 g
- Protein: 28 g
- Total Fat: 36 g
- Saturated Fat: 17 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Cholesterol: 115 mg
- Fiber: 3 g
- Sugar: 4 g
- Sodium: 890 mg
- Potassium: 420 mg
- Calcium: 210 mg
- Iron: 3 mg
Ingredients and Prep for Creamy Cheesy Ground Beef Taco Soup
Pantry Staples That Bring Big Flavor
When it comes to making creamy cheesy ground beef taco soup, the ingredients are simple, but every one of them plays an important role in the final flavor. Most of these items are pantry staples you likely already have on hand, making this a fast, no-stress dinner.
Here’s what you’ll need and what each one adds to the soup:
- Ground beef (90% lean) – hearty base with deep flavor
- Chicken broth – balances the richness and builds the soup’s body
- Rotel tomatoes with green chilies – adds mild heat and tang
- Black beans – gives a creamy bite and more protein
- Corn – adds a touch of sweetness that complements the spice
- Red bell pepper – brightens flavor and adds color
- Taco seasoning blend – chili powder, garlic powder, onion powder, cumin, and smoked paprika
- Cream cheese – makes the broth silky smooth
- Shredded cheddar cheese – melts in at the end for that unmistakable cheesy finish
- Salt and pepper – to balance all the flavors
You can easily adjust spice levels by choosing mild or hot Rotel, or adding a pinch of cayenne for extra heat.
Here’s a quick ingredient overview for reference:
| Ingredient | Amount |
|---|---|
| Ground beef (lean 90%) | 1 pound |
| Chicken broth | 4 cups |
| Rotel diced tomatoes with chilies | 2 cans (10 oz each) |
| Black beans | 1 can (14 oz), drained and rinsed |
| Corn | 1 can (12 oz), drained |
| Red bell pepper | ½, chopped |
| Cream cheese | 8 oz, softened |
| Shredded cheddar cheese | 1 cup |
| Seasonings | 1 tsp each: chili powder, cumin, garlic powder, onion powder, smoked paprika |
Prep Tips That Save Time on Busy Nights
Cooking this soup feels simple because you can prep most of it ahead. Keeping everything organized is the secret to getting dinner on the table fast.
Here’s how I make prep work smoother:
- Brown the beef first, then drain any extra fat to keep the soup light.
- Chop vegetables while the beef cooks to save time.
- Soften cream cheese before starting so it melts smoothly into the broth.
- Use pre-shredded cheddar if you’re short on time.
- Measure out the seasonings into a small bowl before cooking to make things seamless.
If you love easy beef dinners like this, try my Southwest ground beef and sweet potato skillet. It has the same bold flavors in a quick stovetop meal. You can also check out my creamy Parmesan garlic beef bowtie pasta for another creamy, family-style favorite that pairs perfectly with taco soup on busy weeks.
How to Make Creamy Cheesy Ground Beef Taco Soup
Step-by-Step Cooking Guide
Making creamy cheesy ground beef taco soup is straightforward, and once you’ve done it once, you’ll have it memorized. This is the kind of recipe that tastes like you spent hours in the kitchen, but in reality, it takes less than 30 minutes.
Follow these steps for a perfectly rich, cheesy, and comforting soup every time:
- Brown the beef in a large soup pot over medium-high heat. Break it up with a wooden spoon and cook for about 10 minutes until it’s no longer pink.
- Drain the fat if needed to keep the broth light and clean.
- Add flavor by stirring in your seasonings—chili powder, cumin, smoked paprika, garlic powder, and onion powder. Mix well so the spices coat the beef evenly.
- Pour in the liquids. Add chicken broth and Rotel tomatoes, then stir in black beans, corn, and chopped bell pepper.
- Simmer the soup uncovered for about 8 minutes over medium heat. The flavors will start to meld, and the broth will thicken slightly.
- Add cream cheese. Cut it into cubes and let it melt completely while stirring. This gives the soup its creamy, velvety texture.
- Stir in shredded cheddar cheese. Once the cream cheese is melted, sprinkle the cheddar in and stir until it’s fully blended and smooth.
- Season and serve. Taste and adjust with salt and pepper. Ladle into bowls and top with tortilla strips, avocado, cilantro, and a little extra cheese if you want more richness.
If you enjoy one-pot beef dinners, take a look at my ground beef Philly cheesesteaks. It’s another quick favorite that works beautifully for busy evenings.
Creative Variations and Customizations
Once you’ve made this soup once, it’s easy to adapt it to your taste. You can make it spicy, lighter, or even slow-cooked for a hands-off dinner. Here are a few simple ways to customize it:
- Slow cooker version: Brown the beef first, then add all ingredients except cream cheese and cheddar to the slow cooker. Cook on low for 6 hours or on high for 3. Stir in the cheeses at the end until smooth.
- Extra heat: Add diced jalapeños or ½ teaspoon of cayenne for a spicy twist.
- Lighter option: Use ground turkey instead of beef and low-fat cream cheese for fewer calories.
- Keto-friendly version: Skip the corn and beans, double the beef, and add extra cheese for a low-carb bowl.
- Vegetarian twist: Replace the beef with meatless crumbles or lentils and use vegetable broth instead of chicken.
For another rich, creamy dinner with the same Tex-Mex flair, try my creamy Parmesan garlic beef bowtie pasta. It’s quick, comforting, and just as family-friendly as this taco soup.
Serving, Leftovers & FAQs for Creamy Cheesy Ground Beef Taco Soup
Serving Ideas and How to Store It Right
A bowl of creamy cheesy ground beef taco soup is a complete meal on its own, but the right toppings and sides take it from great to unforgettable. I like to turn dinner into a mini taco bar where everyone personalizes their bowl.
Here are a few easy serving ideas that always win at my table:
- Add crunch: Top with tortilla strips, corn chips, or crushed nachos.
- Fresh toppings: Diced avocado, cilantro, scallions, or a squeeze of lime juice.
- Extra creaminess: A dollop of sour cream or extra shredded cheese.
- Pair it with sides: Soft dinner rolls, cornbread, or a fresh salad.
If you want a Tex-Mex pairing, my southwest ground beef and sweet potato skillet is a great option for serving on the same night.
Storage Tips:
- Keep leftovers in an airtight container in the fridge for up to 4 days.
- Reheat slowly on low heat, stirring often to keep the creamy texture smooth.
- Avoid freezing with the cream cheese added—it can turn grainy. If you plan to freeze, make the soup without the cream cheese and stir it in after thawing.
This soup reheats beautifully, making it perfect for lunch meal prep. For another quick meal-prep favorite, try my ground beef orzo in tomato cream sauce. It keeps well and offers a different kind of comfort.
Frequently Asked Questions
1. What ingredients go into creamy cheesy ground beef taco soup?
This soup combines lean ground beef, cream cheese, shredded cheddar, Rotel tomatoes, black beans, corn, and homemade taco seasoning in a rich chicken broth base.
2. What’s the difference between taco soup and tortilla soup?
Taco soup has a creamy, hearty texture with beans and beef, while tortilla soup is tomato-based and usually features shredded chicken and crispy tortilla strips.
3. What spices are best for taco soup with ground beef?
Chili powder, cumin, smoked paprika, onion powder, and garlic powder create a balanced smoky spice blend that complements the beef perfectly.
4. Do you drain the beans when making taco soup?
Yes, drain and rinse the beans to avoid excess liquid and sodium. This helps the soup stay creamy instead of watery.
5. What vegetables go well in taco soup?
Red bell pepper, corn, diced tomatoes, and mild green chilies are classic. You can also add zucchini or diced carrots for extra texture.
6. What’s the secret ingredient that makes taco soup creamy and rich?
Softened cream cheese melts into the broth, creating a velvety texture. A small amount of shredded cheddar stirred in at the end deepens the flavor.
7. Can you add refried beans to taco soup?
Yes, adding a few spoonfuls of refried beans makes the soup thicker and heartier, similar to a chili consistency.
8. What goes with taco soup for dinner?
Tortilla chips, garlic bread, or cornbread pair perfectly. For a lighter side, serve it with a crisp salad or a scoop of Mexican rice.
9. How long does taco soup last in the fridge?
Store it for up to 4 days in a sealed container. Reheat gently over low heat to keep it creamy.
10. Can you make creamy cheesy taco soup in a slow cooker?
Yes, brown the beef first, then add all ingredients except cream cheese and cheddar to the slow cooker. Cook on low for 6 hours or on high for 3 hours. Stir in the cheeses at the end until smooth.
This creamy cheesy ground beef taco soup is the kind of meal that keeps families coming back to the table. It’s rich, flavorful, and easy to make any night of the week. You can change the toppings, adjust the spice, or switch up the cheese to make it your own. Whether it’s taco night or a chilly evening, this bowl delivers pure comfort in every bite.