Cheesy Taco Soup – Taco Queso Soup – we make this at least twice a month! Super easy to make and tastes delicious! Ground beef, taco seasoning, Ranch seasoning, pinto beans, black beans, corn, salsa, beef broth, and Mexican queso/cheese dip. Ready to eat in 20 minutes! Great freezer meal! Can also cook in the slow cooker all day. Perfect for when you need to feed a crowd. Whip up some cornbread and you are set!
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Pin This RecipeCreamy Taco Soup Recipe
This Taco Queso Soup has been on repeat at our house! We just can’t get enough of it. This easy recipe has quickly become a family favorite. Ground beef, taco seasoning, beans, corn, salsa, ranch dressing mix, and Mexican queso dip. This creamy soup is super easy to make and has tons of great Mexican flavor. This is ready to eat in about 30 minutes; perfect for busy weeknights. Top your bowl of soup with your favorite taco fixins and you are set! Leftovers are equally delicious, if not better, reheated the next day. This is already back on the menu again this week. Give this a try for a meal the whole family is sure to love!
How to Make Cheesy Taco Soup
This soup is super simple to make with only a few ingredients. Brown ground beef in a Dutch oven or large soup pot over medium-high heat. Drain grease. Stir in black beans, pinto beans, corn kernels, ranch seasoning mix, taco seasoning mix, salsa, beef broth, and queso cheese dip. Bring the mixture to a boil over medium heat. Reduce heat and stir mixture with a wooden spoon. Simmer for 15 to 20 minutes. Easy peasy! Garnish the soup with parsley or cilantro.
Tips & Frequently Asked Questions
- Can substitute ground turkey.
- You can use any beans that you prefer: kidney beans, chili beans, white beans, anything goes!
- Here is our recipe for Homemade Ranch Dressing Mix: https://www.plainchicken.com/homemade-ranch-dressing-mix/
- Here is our recipe for Homemade Taco Seasoning: https://www.plainchicken.com/homemade-taco-seasoning/
- Our favorite store-bought salsas are Pace Picante Sauce, Mateo’s, Kylito’s, and Pace Restaurant-Style Salsa.
- Here is our recipe for Homemade Salsa: https://www.plainchicken.com/superior-grill-salsa/
- You can substitute a jar of Rotel tomatoes and green chilies for the salsa. Add an extra cup of broth if you use Rotel.
- I used low-sodium beef broth in this soup. Feel free to use any broth you prefer – chicken broth, vegetable broth, or turkey broth are all good.
- Can Taco Soup be made in the crock pot? Yes! Brown the meat and add all the ingredients to the slow cooker. Cover and cook on LOW or HIGH until heated through.
- Can Taco Soup be frozen? Yes! You can freeze the leftover soup for a quick meal later. Allow the soup to cool completely and transfer to a plastic container or freezer bag. To reheat, thaw and reheat on the stovetop, in the crockpot, or in the microwave.
- Store leftovers in an airtight container in the refrigerator.
What is Queso Dip?
Queso dip is another name for melted Mexican cheese dip. I used a jar of Tostitos Salsa con Queso. I buy it in the chip section at the grocery store. Feel free to use your favorite brand in the soup.
What to Serve with Easy Cheesy Taco Soup
This makes a lot of soup. It is a great recipe for when you need to feed a crowd! Top the soup with your favorite toppings. Fritos, tortilla chips sour cream, cheddar cheese, green onions, and jalapeños are all delicious. Whip up some cornbread or a green salad and you are set! This is our go-to recipe on a busy night. Give this a try ASAP! It is sure to become one of your favorite recipes too!
Looking for more side dish ideas? Here are a few recipes from the blog that go great with this cheesy taco soup recipe:
Sweet & Buttery Cornbread
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Mexican Chopped Salad – the perfect side to all of your favorite Mexican recipes! Lettuce, corn, black beans, tomatoes, avocados,…
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Cheesy Taco Soup
Ingredients:
- 1½ lb lean ground beef
- 1 (15-oz) can pinto beans, drained and rinsed
- 1 (15-oz) can black beans drained and rinsed
- 1 (15-oz) can corn, drained
- 1 (16-oz) jar salsa
- 1 (1-oz) package ranch dressing mix
- 1 (1-oz) package taco seasoning
- 3 cups unsalted beef broth
- 1 (16-oz) jar Mexican queso dip
Instructions:
- In a Dutch oven, cook ground beef until no longer pink. Drain fat.
- Add remaining ingredients. Bring to a boil. Reduce heat and simmer for 15 to 20 minutes.
Notes:
- Can substitute ground turkey for the ground beef in the soup.
- Here is our recipe for Homemade Ranch Dressing Mix: https://www.plainchicken.com/homemade-ranch-dressing-mix/
- Here is our recipe for Homemade Taco Seasoning made with chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt, and pepper: https://www.plainchicken.com/homemade-taco-seasoning/
- Our favorite store-bought salsas are Pace Picante Sauce, Mateo’s, Kylito’s, and Pace Restaurant-Style Salsa.
- Here is our recipe for Homemade Salsa: https://www.plainchicken.com/superior-grill-salsa/
- You can substitute a jar of Rotel diced tomatoes and green chiles for the salsa. Add an extra cup of broth if you use Rotel.
- I used beef broth in this soup. Feel free to use any broth you prefer – chicken, beef, vegetable, or turkey broth are all good.
- I suggest salt-free or low sodium broth if using store-bought seasoning packets.
- Can Taco Soup be made in the crockpot? Yes! Brown the meat and add all the ingredients to the slow cooker. Cover and cook on LOW or HIGH until heated through.
- Can Taco Soup be frozen? Yes! You can freeze the leftover soup for a quick meal later. Allow the soup to cool completely and transfer to a plastic container or freezer bag. To reheat, thaw and reheat on the stovetop, in the crockpot, or in the microwave.
Steph
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Had some Tostitos queso and was looking for a recipe to use it. I didn’t have all of the ingredients, so I had to modify this recipe. I had 2 cans of chili with ground beef and black beans, 1 jar of Tostitos queso, 1 jar of Great Value salsa, 3 cups water w/ 1 cube of Maggie bullion (to make the brother), and an extra 1/2 cup of water to compensate for what would evaporate as it cooked. Tastes delicious and now I have lunch/dinner for the rest of the week.
Delicious! I used your recipe as a guide because it’s just the two of us now, and I had leftover Christmas turkey. Cut the recipe down, used what I had in the pantry, chickpeas and corn, and totally forgot to add the ranch! Topped our bowls with a dollop of sour cream. Yumm! Thank you Stephanie for the inspiration!!