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Creamy Cheesy Ground Beef Taco Soup

Creamy cheesy ground beef taco soup with a thick orange-cheese broth, tender beans, and corn. Brown the beef, simmer until flavorful, then melt cream cheese and Velveeta for a rich, scoopable texture.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Tex-Mex
Calories: 585
Ingredients Equipment Method Notes

Ingredients
  

Ground beef
  • 1.5 lb ground beef
Aromatics
  • 1 onion diced
  • 3 garlic minced
Beans and corn
  • 1 can (15 oz) black beans drained
  • 1 can (15 oz) corn drained
  • 1 can (10 oz) Rotel tomatoes
  • 1 can (14 oz) diced tomatoes
Seasonings
  • 1 packet (1 oz) taco seasoning
  • 1 packet (1 oz) ranch dressing mix
  • 4 cup beef broth
Cheeses and cream
  • 8 oz cream cheese cubed
  • 8 oz Velveeta or American cheese cubed
  • 0.5 cup heavy cream
Toppings
  • Tortilla chips for topping
  • jalapeños for topping
  • cilantro for topping

Equipment

  • 1 Dutch oven

Method
 

Brown the beef and build the base
  1. Brown the ground beef in a large pot, then drain the fat. Keep it moving so the crumbles cook evenly.
  2. Sauté the diced onion for 3 minutes. Stir in the minced garlic and cook 1 minute, until fragrant.
  3. Add the black beans, corn, Rotel tomatoes, diced tomatoes, taco seasoning, ranch dressing mix, and beef broth to the pot. Bring everything to a boil, then scrape up any browned bits from the bottom.
  4. Simmer for 10 minutes, then reduce heat to low. Keep it at a gentle simmer so the soup thickens without scorching.
Melt the cheese and thicken
  1. Add the cream cheese and Velveeta in pieces, then stir until completely melted. Make sure no chunks remain for a smooth, creamy broth.
  2. Stir in the heavy cream and simmer 5 minutes, until thick and cheesy. Adjust heat as needed to maintain a steady, low simmer.
Serve
  1. Serve the soup with tortilla chips, jalapeños, and cilantro. Add toppings right before eating for the best crunch and freshness.

Notes

Pro tip: drain the beef well so the soup stays creamy instead of greasy. Refrigerate in an airtight container up to 4 days; reheat gently on the stovetop, adding a splash of broth if it thickens too much. Freezing is yes—freeze without toppings for up to 2 months, then thaw and reheat slowly. For a lighter option, use low-fat cream cheese and reduced-fat Velveeta/American while keeping the melting step the same.