Cheesy Taco Soup

Cheesy Taco Soup recipe from Served Up With Love is taco soup like you have never had it before. Cheesy, meaty, beefy, and oh so good!


Cheesy.....Taco.....Soup....need I say more! My family absolutely loves anything that is considered "taco." When I was pregnant with my daughter, I craved any kind of Mexican food. 

Cheesy Taco Soup recipe from Served Up With Love

I know this is bad but I visited Taco Bell quite often on my lunch break back then. Thinking back on it now I am surprised I did not get sick of it.


Cheesy Taco Soup recipe from Served Up With Love


It is no wonder that tacos are one of my daughters favorite things to eat. So you can imagine I try a lot of taco inspired dishes. I have made taco soup before and although I enjoyed it my kids didn't really care for it. I have to admit my son and I actually fought over the last little bowl.  So good and so hearty.  This soup is one of my favorites!


Taco Pie recipe from Served Up With Love

Crock Pot Taco Soup recipe from Served Up With Love


Yield: 4 - 6

Cheesy Taco Soup

Taco soup like you have never had it before. Cheesy, meaty, beefy, and of so good and hearty.

ingredients:

1lb lean ground beef
2 Tablespoons butter
2 Tablespoons flour
2-1/2 cups milk, divided
salt & pepper to taste
1 cup freshly shredded cheddar cheese, plus more for topping
1 package taco seasoning
10 oz can Rotel, undrained
15 oz can of Pinto Beans, drained
Crushed tortilla chips for topping

instructions

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. Meanwhile, in a separate pan, melt butter over medium heat then whisk in flour and cook for one minute. Slowly whisk in 1 cup milk, season with salt and pepper and stir mixture until thickened. Remove from heat,  stir in cheese until smooth. Set aside. Add taco seasoning, rotel, 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.

NOTES:

Add black beans or substitute the pinto beans with any bean you prefer.





Shared at

Thursday Treasures @ Recipes For My Boys
Wednesday Roundup @ Foody Schmoody
Weekend Potluck @ The Country Cook
Foodie Friends Friday #180
Meal Plan Monday

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