Cheesy Taco Soup

taco soup

This week has been a whirlwind. Earlier in the week, our new KitchenAid appliances arrived for our kitchen. We’ve got most of them installed, and the rest will be installed this weekend. It’s the second phase of our kitchen remodel, and I’ll be sharing some more about those new appliance photos next week. They are so pretty! I also thought it would be a good idea to go ahead and strip all the wallpaper  down in my office and sand all the wood trim. Well, of course it wasn’t a good idea, and I haven’t been able to finish the sanding let alone think about taping off to start priming and painting all this ugly wood trim.

soup in white bowl

Since my kitchen still looks like a  disaster zone, now littered with old appliances boxes and tools, I decided to make something pretty easy today that we could eat on all weekend. So I made these delicious, cheesy  taco soup. This soup gets it’s creamy goodness from re-fried beans and cheese.

Along with the beef and seasonings, I also added fire-roasted tomatoes, olives, corn and green chilies. At the very end, I added the cheese and melted it in before serving. It makes the whole pot of soup creamy and  delicious.

cheesy soup with lime

recipe photo

Yield: Serves 4

Cheesy Taco Soup

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2 lbs lean ground beef
1 large onion, diced
2 cloves garlic, minced
1 package (1 oz) Old El Paso® taco seasoning mix
1 tablespoon (or 1-1oz packet) ranch dressing seasoning mix
2 cans (15 oz) diced tomatoes, undrained
4 oz can green chilies, drained, optional
1 cup frozen corn
1 (15 oz) can olives, drained and sliced
2 (15 oz) cans Old El Paso re-fried beans
4 cups beef broth or water
2 cups finely shredded Cheddar cheese
1/4 cup fresh cilantro springs
lime wedges


Preheat a large soup pot. Add lean ground beef, diced onion and garlic. Brown beef. Add taco seasoning and ranch seasoning mix. Add tomatoes, chilies if using, corn and re-fried beans. Mix well until beans are combined well with other ingredients. Add broth or water. Bring to a boil and reduce to a simmer. Simmer for 20 - 30 minutes.

Before serving, stir on cheese and incorporate well until melted. Serve soup garnished with fresh cilantro and lime slices.

All text and images © / Eclectic Recipes
*Nutritional Information is not guaranteed for 100% accuracy.

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This post sponsored by Ole El Paso. All opinions 100% mine. 

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