Cheesy Taco Soup
Prep time: 
Cook time: 
Total time: 
Serves: 5
  • 1 lb 96% lean ground beef
  • 2 Tbsp unsalted butter
  • 2 Tbsp all-purpose flour
  • 2½ cups skim milk, divided
  • 1 cup (4 oz) 2% cheddar cheese, freshly shredded
  • 1 package taco seasoning
  • 1 (10 oz) can Rotel, undrained
  • 1 (15 oz) can black beans, drained & rinsed
  1. Brown ground beef in a large soup pot over medium-high heat, breaking up with a wooden spoon, until no longer pink. Drain and return to pot.
  2. 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 and bring to a simmer. Reduce heat and simmer an additional 3-4 minutes. Remove from heat then stir in shredded cheese until smooth. Set aside.
  3. Add taco seasoning, Rotel, black beans, and remaining 1½ 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 hot.
Recipe seen on Iowa Girl Eats and The Recipe Critic and originally, Pillsbury
Nutrition Information
Serving size: ~ 1½ cups Calories: 368 Fat: 13.6 Carbohydrates: 25.8 Sugar: 8.4 Sodium: 954 Fiber: 6.4 Protein: 34.2 Cholesterol: 79
Recipe by Prevention RD at