therecipecritic4.8
Easy Cheesy Taco Soup
Cheesy Taco Soup is so simple to throw together and is loaded with taco inspired ingredients. The cheesiness takes this soup to the next level of delicious and will be loved by the entire family!
👥 6 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 10 min🔥 Cook: 20 min👤 The Recipe Critic📖 therecipecritic
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
📝 Preparation Steps
1
brown
2
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.
lean ground beef1 pound
3
combine
4
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.
diced tomatoes (I like to use fire roasted)2 (14.5-ounce) cansdrained can whole kernel corn1 (15-ounce)drained and rinsed can kidney beans1 (15-ounce)drained and rinsed can black beans1 (15-ounce)drained can sliced olives1 (4-ounce)McCormick® taco seasoning (about 2 heaping tablespoons)1 (1-ounce) packagebeef broth1 (14.5-ounce) can
5
simmer
6
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.
cubed Velveeta cheese (or 2 cups shredded cheddar cheese)1 (16-ounce) package
Nutrition Facts
calories
567 kcal
fat Content
17 g
serving Size
1 serving
fiber Content
14 g
sugar Content
11 g
sodium Content
2248 mg
protein Content
46 g
trans Fat Content
0.3 g
cholesterol Content
79 mg
carbohydrate Content
60 g
saturated Fat Content
8 g
unsaturated Fat Content
5 g
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