Easy Cheesy Taco Soup

by Dinner Hero on October 8, 2013

easy cheesy taco soup

Ok.  We had our first “cold snap” here in Texas.  And by cold, I just mean that it is finally not sweltering hot with 97% humidity.

Hooray for Fall!  Hooray for soup!

This is a great soup to make.  It’s easy, fast, and makes a big pot full.  So, this means that you can invite over a neighbor for dinner.  Or, do what I did and share half of the soup with your friends who just had a baby.  Or, eat half now and freeze the rest.

You get the idea?  It makes a lot.  Which is great since Cooper ate 4 bowls of it last night.

Easy Cheesy Taco Soup
Prep time: 
Cook time: 
Total time: 

Serves: 12

  • 2 lbs. ground beef
  • 1 small onion, diced
  • 2 garlic cloves, diced
  • 1 package taco seasoning
  • ½ cup water
  • 1 can Rotel
  • 1 lb. Velveeta cheese
  • 2 15 oz. cans diced tomatoes
  • 1 15 oz. can red beans, drained & rinsed
  • 2 15 oz. cans whole kernel corn, drained
  • Fritos corn chips
  • sour cream
  • avocado slices

  1. Brown the ground beef. Sautee the onion and garlic with the beef as it is cooking. Drain the excess grease.
  2. Add the taco seasoning and water. Simmer for a few minutes.
  3. Add the tomatoes and juice, beans, and corn. Stir.
  4. Slice the cheese into 1″ pieces and add to soup. Stir occasionally until the cheese is melted and the soup is bubbly.
  5. Serve with a dollop of sour cream, avocado slices, and Fritos.


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