I love a soup that feels like a taco night in a bowl — this creamy cheesy ground beef taco soup delivers just that. It’s hearty, comforting, full of flavor, and comes together easily with accessible ingredients.

Why You’ll Love This Recipe

I’ll list what makes this recipe one of my favorites:

I get the rich, warm, familiar spices from taco seasoning, which make each spoonful pop.
It has creaminess from cheese (cream cheese or cheddar), making it comforting especially for cooler evenings.
It’s very flexible — I can customize the toppings, adjust the spice, or swap beans/veg based on what I have.
It reheats well, which means leftovers are still delicious.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 pound lean ground beef – I use 85% or 90% lean ground beef so there’s enough fat for flavor, but not too much grease.
1 small onion, diced – Yellow or white onion adds aromatic flavor and sweetness.
2–3 cloves garlic, minced – I love the depth garlic brings to the base of this soup.
1 packet taco seasoning (about 2–3 tablespoons) – I use store-bought or homemade mix with chili powder, cumin, paprika, garlic powder, and more.
1 can (10 oz) Rotel or diced tomatoes with green chiles – This gives the soup a mild heat and extra texture.
1 can (15 oz) black beans, drained and rinsed – I like black beans for their creamy interior and earthy flavor.
1 can (15 oz) corn, drained – Adds sweetness and color to balance the savory elements.
3 cups beef broth (or chicken broth) – I use beef broth for a richer flavor base, but chicken works fine too.
1 block (8 oz) cream cheese, softened and cubed – This makes the soup silky and adds richness.
1 cup shredded cheddar cheese – I prefer sharp cheddar for bold flavor, but mild works too.
Salt and black pepper, to taste – I adjust this at the end depending on the saltiness of the broth and taco mix.
Optional toppings: chopped avocado, crushed tortilla chips, sour cream, jalapeños, chopped cilantro, lime wedges – These finish the soup beautifully and let me customize each bowl.

Directions

Brown the ground beef in a large pot over medium‑high heat. As I cook, I break it apart with a spoon or spatula. When it’s mostly cooked through, I drain off excess grease if needed.
Add chopped onion and garlic. Sauté until they soften and become fragrant (onion translucent).
Stir in taco seasoning, letting it toast slightly for deeper flavor.
Add diced tomatoes (with their juices), drained beans, corn, and the broth. Stir everything together.
Bring the mixture to a boil, then reduce heat and let it simmer for several minutes (usually 8‑15 minutes) so flavors meld.
Cut the cream cheese into small pieces and add them into the soup; stir until fully melted and incorporated.
Add shredded cheddar; stir until melted. Adjust salt, pepper, and if desired, add more spice.
Serve hot, with your choice of toppings.

Servings and timing

Serves: about 6
Prep time: ~10‑15 minutes
Cook time: ~20‑30 minutes
Total time: ~30‑45 minutes

Storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3‑4 days. To reheat, I warm it gently on the stove over low heat, stirring occasionally so the cheese doesn’t separate or clump. If it feels thicker than I like, I add a splash of broth to loosen it. Freezing: this kind of soup with dairy (cream cheese, cheddar) doesn’t always freeze well — the texture can change. If I freeze, I usually omit the dairy during freezing, then add fresh cheese when reheating.

FAQs

What kind of taco seasoning should I use?

I often use a homemade blend (chili powder + cumin + paprika + garlic and onion powders + salt & pepper) to control spice levels. If using store‑bought, I check the salt and spice strength and adjust accordingly so it doesn’t become too salty or hot.

Can I substitute cheeses or use less dairy?

Yes. If I want lighter, I sometimes use reduced‑fat cream cheese or cheddar, or reduce the amount a bit. I could also swap cream cheese with Greek yogurt at the end (off heat) for tang and creaminess. Cheddar gives that sharp flavor; milder cheeses will make it creamier but less sharp.

Can I make this vegetarian or meatless?

Definitely. I can replace ground beef with plant‑based beef crumbles or extra beans (e.g. kidney beans, pinto, etc.), or even lentils. Use vegetable broth instead of beef/chicken. The flavor will shift but still good.

How can I adjust spice/flavor?

If I want more heat, I add jalapeños or a pinch of cayenne. For smokiness, smoked paprika helps. For freshness, topping with lime juice or cilantro brightens the dish. Also, letting it simmer longer helps deepen the flavor.

What is the best way to serve this soup?

I like to serve it with tortilla chips or strips for crunch. Avocado, sour cream, and chopped fresh cilantro make great toppings. A squeeze of lime just before eating adds brightness. Sometimes shredded lettuce or diced tomatoes can add freshness.

Conclusion

I always find that this creamy cheesy ground beef taco soup hits the spot when I want something warming, flavorful, and satisfying. It’s fairly simple to make, adaptable, and delivers all the cozy comfort of a tasty weeknight meal. If you try it, I’d love to hear what tweaks you made or which toppings you enjoyed.