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Cheesy Taco Soup

Cheesy taco soup with seasoned ground beef, beans, and tomatoes simmered into a thick, hearty base, then finished with a melty cheddar crown. A quick 30-minute bowl with optional broiled cheese topping for extra bubbly edges.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Tex-Mex
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Cheesy Taco Soup
  • 1 lb ground beef Use 80/20 for the best flavor and texture.
  • 1 yellow onion, diced
  • 1 packet taco seasoning
  • 1 can (15 oz) black beans Drain and rinse if the label recommends it.
  • 1 can (15 oz) corn Drain if packed in liquid.
  • 1 can (14 oz) diced tomatoes Use with juices for a soupier base.
  • 3 cup beef broth
  • 2 cup shredded cheddar Reserve a little for a final crown if desired.
  • 1 sour cream and cilantro Use for serving; can be omitted if you want a cleaner cheese-forward top.

Equipment

  • 1 Dutch oven

Method
 

Brown the beef and onion
  1. Heat a Dutch oven over medium-high heat, add the ground beef and diced onion, and cook until browned, about 6–8 minutes, breaking up the meat as it cooks. The mixture should look evenly browned with no pink spots.
Build the soup
  1. Stir in the taco seasoning until the meat is coated, about 30–60 seconds, and then the spices should smell toasted. Keep the heat at medium so nothing sticks.
  2. Add black beans, corn, diced tomatoes, and beef broth, then stir until everything is combined and no dry pockets remain. Bring the pot to a gentle boil.
Simmer
  1. Reduce heat to low and simmer until the flavors meld, 20 minutes, stirring once or twice. The soup should thicken slightly and look cohesive.
Serve with a cheesy crown
  1. Ladle the taco soup into bowls. Leave headroom so the cheese can melt on top without overflowing.
  2. Sprinkle a generous crown of shredded cheddar over each bowl and broil until bubbling, 2–3 minutes if broiling. Watch for melted, lightly browned edges on top.
  3. Finish each bowl with sour cream and cilantro. Serve immediately while the cheddar is still molten.

Notes

Pro tip: for the biggest “cheesy crown,” broil the bowls on a sheet pan for 2–3 minutes until the cheddar bubbles—then serve right away. Refrigerate leftovers in an airtight container up to 4 days; reheat gently on the stovetop or microwave. Freezing is okay for the soup base (without sour cream/cilantro); freeze up to 3 months and thaw before reheating, then add fresh toppings. For a lighter option, use lean ground beef and reduce cheddar to 1 cup.