You guys, I think figured it out. I know where all the cowboys have gone!
To my house for Cheesy Taco Soup!
Bahahaha, ok I’ve been waiting to use that line for weeks, ever since picking up this adorable, western-themed placemat, but seriously, I’m serious. Cowboys and cowgirls alike will flock to the kitchen for this hot and hearty Cheesy Taco Soup. It’s a stick to yar ribs type meal that everyone will love.
Ben and I awoke to a -3 degree morning with -30 wind chills to look forward to on this fine MLK J. day and, besides venturing out for a quick gym sesh, I knew I wouldn’t be going a-n-y-where today. Luckily I had planned ahead and bought the ingredients yesterday to make us a big vat of Cheesy Taco Soup for lunch.
This soup is thick and hearty, the kind that warms you from the inside out, and is loaded with yummy, taco-inspired ingredients like ground beef, black beans, cheddar cheese, and diced tomatoes with green chilis. I adapted the recipe from the Beefy Nacho Soup in last week’s Friday Favorite to use a homemade “condensed” nacho cheese soup, and include beans, which give this cowboy-approved soup even more staying powah!
Ahem. Anyways, start by browning 1lb ground beef in a large soup pot with salt & pepper until no longer pink, then drain and return to the pot.
Meanwhile, get to work on that homemade cheese sauce which will give the soup a luxuriously thick texture, and unmistakable cheesy flavor. Melt 2 Tablespoons butter in a small saucepan over medium heat then sprinkle in 2 Tablespoons flour and whisk until smooth.
Whisk and cook for about 1 minute, then slowly whisk in 1 cup milk (I used skim.) Season with salt and pepper then switch to a wooden spoon and stir until nice and thick, about 3-4 minutes.
Take the pan off the heat, then stir in 1 cup freshly shredded cheddar cheese until smooth. That’s it!
The rest is a cake walk (mmm, cake). Add 1 package taco seasoning and a 10oz can Rotel to the ground beef.
Then add 1 can drained and rinsed black beans, and the homemade cheese sauce.
Finally, add 1-1/2 cups milk and stir everything together.
Simmer the soup for about 10 minutes, stirring occasionally. Don’t worry, it doesn’t look this radioactive in real life. For some reason I have the hardest time photographing cheese!
Ladle into bowls then top with more shredded cheese, if desired, and crushed tortilla chips for some crunch!
Cheesy Taco Soup
1lb lean ground beef
2 Tablespoons butter
2 Tablespoons flour
2-1/2 cups milk, divided
salt & pepper
1 cup freshly shredded cheddar cheese, plus more for topping
1 package taco seasoning
10oz can Rotel, undrained
15oz can black beans, drained & rinsed
Crushed tortilla chips
- 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.
Oh yeah, baby – this soup has some girth on ‘er! That is to say, I really liked the combo of beans and beef in here. You could use ground turkey or even shredded chicken in place of the beef, and any bean you like! I was going to use kidney beans until Ben declared them his most hated bean, so I switched to the black bean and I’m glad I did. They were the same size as the other ingredients so each bite had just the right flavor and texture. Make sure to crush some tortilla chips on top for a textural crunch (Santitas are my go-to brand. $2 – can’t beat it!)
With that, I hope you’re staying warm, wherever you are!