There’s nothing more comforting than a bowl of Creamy Cheesy Ground Beef Taco Soup bubbling on the stove. This rich, velvety soup combines juicy ground beef, melted cheddar, and a swirl of cream for that irresistible Tex-Mex flavor. Every spoonful delivers hearty bites of beef, corn, black beans, and tomatoes in a perfectly seasoned broth — warm, slightly smoky, and deeply satisfying.
Topped with fresh avocado slices, shredded cheese, and a dollop of sour cream, this soup turns a simple dinner into a cozy indulgence. Serve it with crunchy tortilla chips on the side for that perfect balance of creamy and crisp. Whether it’s a busy weeknight or a chilly weekend, this taco-inspired comfort soup is bound to be a family favorite.
Why You’ll Love This Recipe
- Ultra Creamy & Cheesy: Every spoonful has a smooth, cheesy base that coats the beef and veggies perfectly.
- One-Pot Wonder: Everything cooks in one pot — easy prep, easy cleanup, and dinner is ready in under an hour.
- Comfort in a Bowl: The creamy broth, warm spices, and melty cheddar make it the ultimate cozy meal for cool nights.
- Loaded with Tex-Mex Flavor: Taco seasoning, smoky paprika, and lime bring bold, balanced flavor in every bite.
- Customizable & Family-Friendly: Add jalapeños for heat, use ground turkey for a lighter option, or top it your favorite way.
- Perfect for Leftovers: This soup reheats beautifully — even more flavorful the next day!
Key Ingredients & Substitutions
- Ground Beef
- This is the heart of the soup. I like using lean beef for less grease, but ground turkey or chicken work well too for a lighter option.
- Black Beans
- They add texture and protein. You can swap these for kidney beans or pinto beans if you prefer.
- Diced Tomatoes & Tomato Sauce
- These give the soup rich flavor and a nice base. Canned fire-roasted tomatoes add a smoky twist if you want to try something different.
- Cheddar Cheese
- Sharp cheddar melts beautifully in the soup and adds creamy tang. You can substitute with Monterey Jack or Colby for a milder taste.
- Milk or Half
- and-Half: This is what makes the soup creamy. Whole milk is fine, but half-and-half or even cream will make it richer. For dairy-free, try a creamy coconut milk.
- Taco Seasoning
- Using a store-bought blend is quick, but homemade spice mixes let you control salt and heat levels. Adjust spices to your taste!
Ingredients You’ll Need
This Creamy Cheesy Ground Beef Taco Soup comes together with simple pantry staples. Each ingredient adds a layer of rich, Tex-Mex comfort flavor.
🧂 Main Ingredients
- 1 lb (450 g) ground beef – Use lean or regular, whichever you prefer.
- 1 tablespoon olive oil – Only if your beef is very lean.
- 1 small onion, finely diced – Adds sweetness and depth.
- 2 cloves garlic, minced – For that savory aroma.
- 1 packet (1 oz) taco seasoning or 2 tablespoons homemade mix – Brings all the classic taco spice.
- 1 teaspoon cumin – Adds warmth.
- ½ teaspoon smoked paprika – Optional, but enhances that smoky flavor.
🫘 Veggies & Cans
- 1 can (15 oz) black beans, drained and rinsed.
- 1 can (15 oz) corn kernels, drained.
- 1 can (10 oz) diced tomatoes with green chilies (like Rotel).
- 3 cups low-sodium beef broth – Creates the flavorful soup base.
🧀 The Creamy Base
- 4 oz (115 g) cream cheese, softened and cubed.
- 1 cup shredded sharp cheddar cheese – Melts perfectly into the soup.
- ½ cup half-and-half or whole milk – Adjust for your desired creaminess.
- Salt & pepper, to taste.
🌿 For Serving (Optional but Delicious)
- Fresh avocado slices
- A spoon of sour cream
- Tortilla strips or chips for crunch
- A sprinkle of cilantro or green onions
- Fresh lime wedges for a bright finish
Pro Tips Before You Start
These simple tricks guarantee your Creamy Cheesy Ground Beef Taco Soup turns out rich, flavorful, and perfectly creamy every single time.
🔥 1. Brown the Beef Deeply
Let the beef cook until it forms a deep brown crust before draining any fat. That caramelized flavor is the foundation of this soup’s richness.
🧅 2. Sauté Aromatics Slowly
After browning, cook your onion and garlic gently in the same pot. This helps build layers of savory depth without burning.
🧂 3. Balance the Seasoning
Taco seasoning varies by brand. Start with a little less and adjust toward the end so you don’t overpower the creamy base.
🧀 4. Melt Cheese Gradually
Add cream cheese and cheddar in small handfuls over low heat. Stir until completely smooth before adding more — this keeps your soup silky, not grainy.
🥣 5. Adjust the Creaminess
Prefer a lighter texture? Use milk instead of half-and-half. Want it extra rich? Add a splash of heavy cream right before serving.
🥑 6. Top Like a Taco
Garnish generously — diced avocado, sour cream, shredded cheese, and tortilla chips make this soup feel like a deconstructed taco in a bowl.
How to Make Creamy Cheesy Ground Beef Taco Soup (Step by Step)
Follow these easy steps to make the most comforting, creamy taco soup you’ve ever had — all in one pot!
Step 1: Brown the Beef
In a large soup pot or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat.
Add 1 pound of ground beef and cook for 5–7 minutes, breaking it apart with a wooden spoon until it’s browned and no longer pink.
Drain excess fat if necessary.
Step 2: Add Onion, Garlic, and Seasonings
Add the diced onion and cook for 2 minutes, then stir in garlic, taco seasoning, cumin, and smoked paprika.
Cook for another minute to release all the flavors and coat the beef evenly with the spices.
Step 3: Stir in the Liquids and Canned Ingredients
Pour in beef broth, tomatoes with green chilies, black beans, and corn.
Give everything a good stir to combine.
Bring the mixture to a gentle simmer, then reduce the heat to medium-low.
Step 4: Add the Creamy Goodness
Stir in the cream cheese cubes and let them melt slowly into the soup, stirring occasionally.
Once melted, add shredded cheddar and milk (or half-and-half).
Continue stirring until the soup becomes creamy and smooth.
Step 5: Simmer and Taste
Simmer uncovered for 10–15 minutes, letting the flavors blend beautifully.
Taste and adjust with salt and pepper as needed.
Step 6: Serve & Top
Ladle the soup into bowls and top with avocado slices, shredded cheese, sour cream, tortilla chips, and fresh cilantro.
A squeeze of lime over the top adds a bright finishing touch!
What to Serve It With
This Creamy Cheesy Ground Beef Taco Soup is rich, hearty, and comforting on its own, but pairing it with the right sides takes it from cozy to unforgettable.
🫓 1. Warm Tortillas or Cornbread
Serve it with soft flour tortillas, buttery cornbread, or even crusty French bread to soak up every drop of that creamy broth.
🧀 2. Extra Cheese Toppings
Keep a small bowl of shredded cheddar, Monterey Jack, or pepper jack on the table for extra melty goodness.
🥗 3. Fresh Salad
Balance the richness with a crisp side salad — think romaine, cherry tomatoes, corn, and a light lime vinaigrette.
🥑 4. Tex-Mex Sides
Serve with guacamole, pico de gallo, or Mexican rice for a full dinner experience that feels like a fiesta in a bowl.
🌽 5. Chips for Crunch
Don’t forget a handful of tortilla chips or corn strips for dipping — they add the perfect crunch against the creamy soup.
Variations & Substitutions
One of the best things about Creamy Cheesy Ground Beef Taco Soup is how flexible it is! You can easily tweak it to suit your taste, diet, or what’s already in your fridge.
🐄 1. Use Different Proteins
Swap ground beef with ground turkey, chicken, or even Italian sausage for a lighter or bolder twist.
🧀 2. Change Up the Cheese
Use pepper jack for a spicy kick, Monterey Jack for mild creaminess, or even a mix of cheeses for deeper flavor.
🌽 3. Make It Spicier
Add chopped jalapeños, a dash of hot sauce, or chipotle chili powder for a smoky heat that pairs perfectly with the creamy base.
🥛 4. Adjust the Creaminess
Use half-and-half for a richer soup, or whole milk for a lighter texture. You can even make it dairy-free with coconut cream or cashew milk.
🫘 5. Add Extra Veggies
Boost nutrition and texture with diced bell peppers, zucchini, or spinach — they blend beautifully into the creamy base.
🥣 6. Low-Carb or Keto Option
Skip the beans and corn, and replace them with extra cheese and cauliflower rice for a hearty, keto-friendly version.
Storage & Leftovers
This taco soup tastes even better the next day as the flavors deepen and meld — making it perfect for meal prep or easy weeknight leftovers.
🧊 Refrigerate
Let the soup cool completely, then transfer it to an airtight container.
It will keep in the refrigerator for up to 4 days.
🔥 Reheat
Warm gently on the stove over medium-low heat, stirring often.
If it thickens, add a splash of milk or broth to bring back the creamy texture.
❄️ Freeze
Yes, you can freeze it! Allow the soup to cool completely, then pour it into freezer-safe containers or bags, leaving room for expansion.
Freeze for up to 2 months.
Thaw overnight in the fridge, then reheat slowly while stirring.
🍲 Pro Tip
For the best texture, freeze without the cheese and cream — add them fresh when reheating for that just-made creaminess.
Creamy Cheesy Ground Beef Taco Soup — FAQ
Quick answers to make this cozy soup even easier.
Can I use ground turkey instead of beef?
Absolutely! Ground turkey works beautifully here and keeps the soup lighter. Just brown it the same way as beef and use chicken broth instead of beef broth for the best flavor balance.
Can I make this soup ahead of time?
Yes! This soup actually tastes even better the next day. Store it in the fridge for up to 4 days and reheat gently over low heat. Add a splash of milk or broth if it thickens.
Does it freeze well?
It freezes beautifully! For the best texture, freeze it before adding the cheese and cream. Reheat, then stir in the dairy before serving to keep it smooth and creamy.
What toppings go best with this taco soup?
Top it like a taco! Try shredded cheddar, avocado slices, sour cream, crushed tortilla chips, or a sprinkle of fresh cilantro for extra freshness and texture.
Can I make this in a slow cooker?
Definitely. Brown the beef and onions first, then add everything except the cheeses and milk to the slow cooker. Cook on LOW for 4–6 hours. Stir in the cheese and milk during the last 20–30 minutes for a creamy finish.
Nutrition Information
This Creamy Cheesy Ground Beef Taco Soup is hearty, filling, and rich in protein — the perfect comfort bowl that still fits a balanced weeknight meal.
| Nutrient | Amount (Per Serving) |
|---|---|
| Calories | 430 kcal |
| Protein | 26 g |
| Carbohydrates | 15 g |
| Fat | 30 g |
| Saturated Fat | 14 g |
| Cholesterol | 95 mg |
| Sodium | 780 mg |
| Fiber | 3 g |
| Sugar | 4 g |
| Calcium | 180 mg |
| Iron | 2.5 mg |
Note: Nutrition values are approximate and may vary depending on ingredients used and portion sizes.
Conclusion
There you have it—Creamy Cheesy Ground Beef Taco Soup in all its cozy, comforting, Tex-Mex glory. With tender seasoned beef, melty cheddar, sweet corn, and black beans swimming in a rich, creamy broth, this bowl hits just the right balance of warmth, flavor, and ease. Whether you’re fighting a chill evening, prepping for a week ahead, or simply craving something satisfying and delicious, this soup delivers.
Top it with avocado, cilantro, sour cream, and tortilla strips, and you’ve created a meal that feels like a taco in a bowl—only better because of the creamy, comforting base. And the best part? Leftovers taste even more delicious the next day.
Hungry for more taco-soup goodness? Explore these inspired variations from Happily Home Baked:
- Instant Pot Loaded Taco Soup — Quick and pressure-cooked for those busy nights.
- Keto Taco Soup — All the flavor, low on carbs.
- Taco Soup Recipe — Classic and comforting.
- Vegetarian Taco Soup — Plant-based, hearty, and full of flavor.
Thanks for cooking along—here’s to many cozy bowls ahead.
Creamy Cheesy Ground Beef Taco Soup
Cozy, creamy, and loaded with Tex-Mex flavor. This taco soup blends seasoned ground beef, sweet corn, black beans, tomatoes, and melty cheddar in a silky, lightly spiced broth. Perfect for chilly nights and easy weeknight dinners.
Tip: Brown the beef deeply for a richer base; use sharp cheddar for extra flavor.
Serve: Top with tortilla strips, avocado, cilantro, lime, and a spoon of sour cream.
Ingredients
- 1 lb (450 g) ground beef (90/10 or 85/15)
- 1 tbsp olive oil (if needed)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 packet (1 oz) taco seasoning or 2 tbsp homemade
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn kernels, drained
- 1 can (10 oz) diced tomatoes with green chiles (e.g., Rotel)
- 3 cups beef broth (low sodium)
- 4 oz (115 g) cream cheese, softened, cubed
- 1 cup shredded sharp cheddar cheese
- 1/2 cup half-and-half or milk (more to thin as desired)
- Salt & pepper to taste
- Juice of 1/2 lime, to finish
- For serving (optional): tortilla strips, avocado, cilantro, sour cream, extra cheddar, jalapeño
Method
- Brown beef: Heat a large pot over medium-high. Add beef (and oil if needed). Cook, breaking up, until well browned; drain excess fat.
- Aromatics & spices: Add onion; sauté 2–3 minutes. Stir in garlic, taco seasoning, cumin, and smoked paprika for 30 seconds.
- Build soup: Add black beans, corn, tomatoes with chiles, and beef broth. Bring to a gentle boil; reduce heat and simmer 8–10 minutes.
- Creamy finish: Lower heat. Stir in cream cheese until melted and smooth. Add cheddar and half-and-half; stir until creamy. Do not boil.
- Season: Add salt, pepper, and lime juice to taste. Rest 5 minutes to thicken slightly.
- Serve: Ladle into bowls and top with tortilla strips, avocado, cilantro, sour cream, extra cheese, and jalapeño as desired.
Notes
- Thicker soup: Simmer 5 more minutes or mash some beans in the pot.
- Lighter option: Swap half-and-half for evaporated milk or extra broth; reduce cream cheese to 3 oz.
- Make-ahead: Great for meal prep. Reheat gently; add a splash of milk if it thickens.
- Protein swap: Ground turkey or chicken works well; use chicken broth instead of beef.
- Slow cooker: Brown beef + onion first. Add everything except cheeses and milk; cook LOW 4–6 hrs. Stir in dairy for the last 20–30 minutes.