Ingredients:

  • 1 Tbsp Olive Oil
  • 5 lbs Ground Beef (85/15 recommended)
  • 1 large Yellow Onion, diced
  • 1 large Red or Green Bell Pepper, diced
  • 3 cloves Garlic, minced
  • 2 Tbsp Taco Seasoning Mix
  • 1 tsp Chili Powder
  • 1 tsp Ground Cumin
  • 1/2 tsp Dried Oregano (Mexican if available)
  • Salt and Black Pepper to taste
  • 6 cups Beef Broth (low sodium)
  • 1 (14.5 oz) can Diced Tomatoes, undrained
  • 1 (15 oz) can Black Beans, rinsed and drained
  • 1 cup Corn (frozen or canned, drained)
  • 8 oz Cream Cheese, cubed
  • 1/2 cup Evaporated Milk
  • 1 cup Shredded Cheddar Cheese

Instructions:

  1. Heat oil in a large Dutch oven or stockpot over medium-high heat. Add ground beef; break up with a spoon and cook until fully browned. Drain off excess fat.
  2. Add diced onion and bell pepper to the pot. Cook for 5–7 minutes until softened. Add minced garlic and cook for 1 minute more until fragrant.
  3. Sprinkle taco seasoning, chili powder, cumin, and oregano over the meat and vegetables. Stir constantly for 1 minute to bloom the spices.
  4. Pour in the beef broth and scrape up any browned bits (the fond) from the bottom. Add the diced tomatoes (with their juice), rinsed black beans, and corn. Bring to a simmer.
  5. Reduce heat to medium-low, cover loosely, and simmer for 15 minutes to allow flavours to meld.
  6. Add the cubed cream cheese and evaporated milk. Stir frequently until the cream cheese is completely melted and the soup thickens slightly. Keep the heat low.
  7. Stir in the shredded cheddar cheese until fully melted and the soup is velvety smooth. Taste and adjust salt and pepper as needed.
  8. Ladle the Creamy Cheesy Ground Beef Taco Soup hot into bowls and top immediately with desired garnishes like sour cream and cilantro.