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Creamy Cheesy Ground Beef Taco Soup

Creamy cheesy ground beef taco soup with a thick orange-cheese broth—simmered until hearty and finished with melty Velveeta and cream cheese. Ground beef, beans, and corn come together with Rotel tomatoes and taco seasoning for an easy Tex-Mex bowl that’s ready fast.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Tex-Mex
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Ground beef base
  • 1.5 lb ground beef Drain excess fat after browning.
  • 1 onion Dice for quick sauté.
  • 3 garlic Minced for 1-minute cook time.
  • 4 cup beef broth
Taco soup mix-ins
  • 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
  • 1 packet (1 oz) taco seasoning
  • 1 packet (1 oz) ranch dressing mix
Creamy cheese layer
  • 8 oz cream cheese Cubed for easier melting.
  • 8 oz Velveeta or American cheese Cubed for melting into the broth.
  • 1 1/2 cup heavy cream
Toppings
  • 1 Tortilla chips For serving.
  • 1 jalapeños For serving.
  • 1 cilantro For serving.

Equipment

  • 1 Dutch oven

Method
 

Brown the beef
  1. Brown ground beef in a large pot over medium-high heat, then drain the fat.
  2. Continue browning until the beef is cooked through and crumbly, with no large pink spots visible.
Sauté aromatics
  1. Sauté diced onion in the pot for 3 minutes, stirring until softened.
  2. Add minced garlic and cook for 1 minute, stirring constantly until fragrant.
Build and simmer the soup
  1. Add black beans, corn, Rotel tomatoes, diced tomatoes, taco seasoning, ranch dressing mix, and beef broth, then bring to a boil.
  2. Simmer for 10 minutes, then reduce heat to low and keep the soup gently simmering.
Melt in the cheese for a thick broth
  1. Add cubed cream cheese and cubed Velveeta in pieces, then stir until completely melted.
  2. Stir in heavy cream and simmer for 5 minutes until thick and cheesy, stirring occasionally to prevent sticking.
Serve
  1. Serve hot, topped with tortilla chips, jalapeños, and cilantro.

Notes

For the smoothest creamy texture, add the cream cheese and Velveeta a handful at a time and stir until no lumps remain before adding heavy cream. Store leftovers in the refrigerator up to 4 days; reheat gently on the stovetop or microwave. Freezing is not recommended because the dairy can separate when thawed. Dietary swap: use reduced-fat cream cheese and Velveeta or a dairy-free melty cheese alternative if you want a lower-fat version.