Cheesy Taco Soup
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- 1 pound(s) ground beef
- 2 tablespoon(s) Butter
- 2 tablespoon(s) flour
- 2.5 cup(s) milk divided
- 1 cup(s) cheddar cheese
- package(s) taco seasoning
- 1 can(s) diced tomatoes with chilies
- 1 can(s) black beans
- tortilla chips crushed
- Brown ground beef in a large soup pot over medium-high heat, seasoning with salt and pepper, until no longer pink. Drain and return to pot.
- Meanwhile, melt butter in a small saucepan over medium heat then whisk in flour and cook for one minute. Slowly whisk in 1 cup milk, season with salt and pepper, then switch to a wooden spoon and stir mixture until thickened, about 3-4 minutes. Remove from heat then stir in shredded cheese until smooth. Set aside.
- Add taco seasoning, rotel, black beans, cheese sauce, and remaining 1-1/2 cups milk into cooked ground beef then stir well to combine. Bring to a heavy simmer then turn heat down to medium and simmer for 10 minutes, stirring occasionally. Serve with crushed tortilla chips and more shredded cheese, if desired.
This recipe is a personal recipe added by mbusque and has not been tested or endorsed by MyRecipes.
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Cheesy Taco Soup Recipe at a Glance
- COURSE: Soups/Stews