Cheesy Mexican Queso Taco Soup Recipe With Ground Beef (20 Minutes) by Donna John
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Ready to have dinner on the table in about 20 minutes? If you love taco soup and queso dip, you are going to adore this shortcut recipe for cheesy Mexican queso taco soup. The only prep is chopping an onion and opening the cans. Quick, easy and a lunch or dinner the family will look forward to.
To make this Mexican-inspired cheesy soup recipe you need to grab the following ingredients from your fridge and pantry: ground beef (you could use ground turkey), an onion, a packet of taco seasoning, a jar of salsa con queso, a can of cream of potato soup, a can of chopped green chiles, sour cream, chicken broth, frozen or canned corn, a can of tomatoes with green chiles and a can of either pinto or black beans.
After browning the ground beef and onion in a skillet and seasoning it with taco seasoning, you simply dump in all the remaining ingredients. Once heated through, it's ready to eat, but you can keep it on a gentle simmer, stirring occasionally, until everyone is at the table.
The cheesy soup begs for a handful of crushed tortilla chips on top. We also added chopped red onion, green onions and some shredded cheddar cheese. Avocado and jalapenos will be on my next bowl of this queso taco soup.
Cuisine: Mexican / American / Tex-Mex
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 8
Ingredients
- 1 pound ground beef
- 1 onion, chopped
- 1 ounce (1 packet) taco seasoning (I used Old El Paso brand)
- 15 ounces (1 jar) salsa con queso
- 10 ounces (1 can) cream of potato soup
- 4 ounces (1 can) chopped green chiles
- 1 cup sour cream
- 2 cups low-sodium chicken broth (more if needed)
- 1 cup frozen or canned corn
- 14 ounces (1 can) pinto beans or black beans, drained and rinsed
- 10 ounces (1 can) tomatoes with green chiles (do not drain)
Optional Toppings
- corn chips or tortilla chips
- fresh cilantro
- chopped red onion
- jalapenos
- chopped green onion
- shredded cheese
- chopped avocado
Here's how to make it:
- Brown the ground beef and onion in a dutch oven or soup pot until cooked through. Drain fat, if needed. Add the taco seasoning and stir. You could use ground turkey instead of ground beef.
- Add the remaining ingredients.
- Stir and bring to a gentle simmer. Serve immediately or simmer as long as you want before serving. Add more chicken broth if you want a thinner soup. (I added a little black pepper but no additional salt.)
- Ladle the soup into bowls and top with desired toppings. Store leftovers in an airtight container in the fridge. Reheat in the microwave.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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