Creamy Beef Taco Soup is a delicious and comforting dish that’s perfect for a hearty meal. Here’s a recipe to make it:
Ingredients
- 2 lb ground beef
- 1 small onion, diced
- 1 bell pepper, diced (any color will work well!)
- 2 garlic cloves, minced
- 24 oz beef broth
- 28 oz can diced tomatoes (crushed tomatoes or another kind will work too)
- 4 oz salsa
- 2 store-bought taco seasoning packets
- 4 oz cream cheese, softened
- 1 cup heavy cream
- 2 cup cheddar cheese
Instructions
1. Saute ground beef, onion, and bell pepper over medium heat until meat is done.
2. Add garlic cloves, beef broth, tomatoes, salsa, and taco seasoning. Set pot to High pressure, 2 minutes. Once the cooking cycle is complete, allow pressure to release naturally.
3. Slowly add softened cream cheese, heavy cream, and cheddar cheese to the pot. Stir until cheeses are melted and soup is blended.
4. Serve and garnish with your favorite taco toppings.
Notes
- Always use freshly grated cheese! Pre-grated cheese in packages is coated with cellulose (a wood pulp) that absorbs moisture and prevents sticking of the cheese. Unfortunately, this also keeps the cheese from melting properly.
- Feel free to make some substitutions. Keep the onions for flavor, but feel free to add more veggies. Squash, zucchini, or even riced cauliflower taste great. Beans and corn are good too (if you’re not following a keto diet). Use ground chicken or ground turkey as a substitute for the beef too!
Nutrition Information:
YIELD: 8 SERVING SIZE: 1
Amount Per Serving: CALORIES: 642 | TOTAL FAT: 48g | SATURATED FAT: 24g | TRANS FAT: 1g | UNSATURATED FAT: 23g | CHOLESTEROL: 174mg | SODIUM: 1174mg | CARBOHYDRATES: 12g | FIBER: 2g | SUGAR: 6g | PROTEIN: 40g
Frequently Asked Questions:
How can I make this soup dairy-free?
To make this soup dairy-free, you can replace the cream cheese with a dairy-free alternative, use a dairy-free milk or cream substitute in place of the heavy cream, and opt for a dairy-free cheese or simply omit the cheese altogether.
Can I make this soup in a slow cooker?
Yes, you can make this soup in a slow cooker. First, brown the ground beef, onion, and bell pepper in a skillet, and then transfer the mixture to the slow cooker.
Add the garlic, beef broth, tomatoes, salsa, and taco seasoning, and cook on low for 6-8 hours or on high for 3-4 hours.
During the last 30 minutes of cooking, stir in the softened cream cheese, heavy cream, and cheddar cheese until everything is melted and well combined.
How can I thicken the Creamy Beef Taco Soup?
If you prefer a thicker soup, you can dissolve 1-2 tablespoons of cornstarch or flour in a small amount of cold water and stir it into the soup towards the end of the cooking process.
Allow the soup to simmer for a few more minutes to thicken.
How long will this soup keep in the refrigerator?
Creamy Beef Taco Soup can be stored in the refrigerator for up to 3-4 days in an airtight container. Reheat the soup on the stovetop or in the microwave before serving.
Can I make this soup vegetarian?
To make this soup vegetarian, you can replace the ground beef with a plant-based ground meat substitute or use cooked lentils or beans for added protein.
You would also need to replace the beef broth with vegetable broth.
