Cheesy Hamburger Taco Soup

This is a recipe for making cheesy hamburger taco soup. This is a slightly spicy soup with tons of yummy taco themed veggies and a kick that makes you feel like you're in a Mexican restaurant. Make sure to add plenty of cheese and have plenty of tortillas to eat it with.

This is actually more appropriately called “whatever I have in my pantry that would be good in a taco soup” soup. After writing up this recipe, I couldn’t help but get one started for our dinner tonight.


It just sounded so good. I didn’t have half of the ingredients so I threw in what we did have and improved with the rest of it. Funny enough, this is how I make a lot of my recipes.

Granted, I’m not just throwing in willy nilly. After cooking for so long, I know what would go well with the other tastes and what would destroy it altogether. So be careful just throwing in whatever. At the end of the recipe I’ll give you some options and possibilities as well as some great substitutions for when you don’t have all of the ingredients.

Yummy taco soup! Hamburger, beans, corn, and tomatoes. I usually eat mine with plenty of shredded cheese and chives on top, eaten atop one chip at a time. This way there’s no real need to even have a spoon!

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This can honestly be made in whatever way you have available. Make it in a crockpot by tossing all of the ingredients in at the beginning of the day and set it to low so dinner will be ready for you at the end of the day. You could make it in your Instant Pot, if you have one, by tossing all of the ingredients in and setting it for 10 minutes for a quick meal ready in 30 minutes, or you could even combine all of these ingredients in a large pot on the stove and simmer for 20 minutes or so.

Let’s see how you can make this yourself!

Ingredients

  • 1lb ground beef
  • 1 large yellow onion
  • 2 cups chili beans
  • 2 cups kidney beans
  • 2 cups corn
  • 1 cup tomato sauce/paste
  • 2 cups water
  • 4 cups diced tomatoes
  • 1 (16oz) can Rotel
  • 3 tablespoons taco seasoning
  • (Optional) 3 tablespoons ranch dressing mix
  • (Optional) 2 cups black beans
  • (Optional) 1 cup shredded cheddar cheese
  • (Optional) 2 cups milk, instead of water
  • (Optional) 1 bunch chives

Instructions

  1. Notice there’s a lot of optional items. This is a recipe that can be altered in a number of ways and still come out the same. It’s just personal preference. We’ll address these at the end.
  2. If you haven’t already, you’ll need to cook your hamburger meat in a large skillet until it’s fully cooked. When ready, toss this into your pot. (Whatever you’ve decided to cook your taco soup in, a crockpot, your Instant Pot, or a large pot on the stove.)
  3. Chop up your onion and add it to your pot as well.
  4. Then add your chili beans, kidney beans, and corn along with their liquid.
  5. Pour in your tomato sauce and 4 cups of diced tomatoes. Then add your water.
  6. Finally add your Rotel and your taco seasoning. Mix everything well.
  7. Cover and cook according to the desired method you chose. (Crockpot-on low for 6-8 hours, Instant Pot-10 minutes, and large pot on the stove-20 minutes)
  8. Serve with sour cream, shredded cheese, chives, and tortilla chips.
  9. Optional: If you would prefer a cheesier taco soup you could add 2 cups of milk and your cup of cheddar cheese instead of the water.  This will make your taco soup creamy and cheesy instead of reddish translucent.
  10. Optional: For a different flavor, add in 3 tablespoons of ranch dressing mix and/or a can of black beans.
  11. Substitutions: -If you have no milk, add sour cream right into the mix.
  12. -If you have no beans, add rice, lentils, quinoa or even another whole grain instead.
  13. -If you have no hamburger, add turkey, bacon, ham, chicken, sausage, or any other kind of meat.
  14. -If you have no onion, add shallots, leeks, or garlic.
Nutrition Facts
Serving size: 1 bowl or 1 1/2 cups
Calories 362
Calories from Fat 144
% Daily Value *
Fat 16 g 25%
Carbohydrates 38 g 13%
Fiber 9 g 36%
Protein 18 g 36%
Cholesterol 48 mg 16%
Sodium 1356 mg 57%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Related Recipes:
Easy Peasy Mexican Pizza
The Best Ever Homemade Chili
Easier Than You’d Think Delicious Beef Enchiladas

Yummy! Yummy! I don’t think I ever have the exact ingredients for any recipe I want to cook. So I either wing it or I make a new recipe with the ingredients I’ve got in the kitchen. I’ve gotten extremely familiar with substituting some ingredients for others. In fact, I substituted a lot in my taco soup tonight and boy does it smell incredible in the other room. I’ve been tempted to get a bowl of it early before my husband comes home, but I know it’s not ready yet.

This is just one of the many recipes I make that is just thrown together using the right mix of ingredients. My chili recipe is the same. The big difference is that taco soup has corn and black beans and chili is heavy on the beans and tomatoes. Every now and then my taco soup has chicken in it as well. Taco soup is also spicy, whereas chili is very tomatoey.

I have a cheeseburger soup that mimics the flavors found in a cheeseburger. I think that’s where the difference really is. When making a throw together kind of soup, you just have to think about the kind of flavors that should be in it. Cheeseburger soup would obviously have hamburger, cheese, onions, and tomatoes in a thinner beef broth.

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I sure hope you enjoy this recipe and I hope I helped you out at least a little bit.  I can’t wait to dive into that taco soup tonight for dinner!

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This is a recipe for making cheesy hamburger taco soup. This is a slightly spicy soup with tons of yummy taco themed veggies and a kick that makes you feel like you're in a Mexican restaurant. Make sure to add plenty of cheese and have plenty of tortillas to eat it with.

 


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