Recipe Box: Mexican Cheesy Taco Soup


cheesy taco soup recipe


Now that the weather is getting cooler, homemade soup is one of my favorite go-to meals for dinner.   I love the fact that soup is a one dish wonder – which translates into less pots to wash.  Mexican Cheesy Taco Soup is one of my family’s favorite.  I combined a couple of different recipes together and the end result got rave reviews from my kiddos and hubby!  I’ve included several pics below for those of you who are just learning to cook.  I know it can be intimidating not knowing what something is “supposed” to look like. 

We posted a list of printable and newspaper coupons last night specifically for this recipe.  In case you need to run out and grab the ingredients don’t forget to check out our post here.  It’s worth it to save a couple of dollars.




Gather your ingredients together




After browning ground beef, rinse then drain.  You could add onions and green peppers when you are browning the ground beef  mixture if you’d like to add more veggies. Place the ground beef back in pot and start adding ingredients.




Add Ranch Dressing Mix, and Taco Seasoning.




.Drain corn, and add to soup mixture.



Pour in can of tomato sauce.  You could also used diced or chopped tomatoes if you prefer a chunkier soup.




Measure 1 cup of salsa.  We use mild since I have little ones, you can kick it up a notch by using medium or hot salsa depending on your family’s prefernces.



Fill tomato can 1/2 full of water add to soup and stir.




Salt to taste.  I added about 1/4 a teaspoon.




Add 1 teaspoon pepper.  Stir and cover.  Simmer on low for an hour or med/low for 30 minutes.  Stir often to avoid sticking to pan.




About 10 minutes before serving stir in chopped Velveeta cheese.  I added 1/2 of a big block, however you can vary the amount depending on taste.  Stir often to avoid sticking.

Optional add ins:

  • Green Chilis
  • 1 Can of Rotel
  • Tobasco Sauce
  • Onions
  • Green Peppers

Serve with tortilla chips, Mexican cornbread or rolls.  Freezes well.


Don’t worry – when you click to print the recipe the huge image disappears.
Didn’t want you to think it was going to waste all your ink:)

Mexican Recipe: Cheesy Taco Soup

Mexican Recipe: Cheesy Taco Soup


  • 1 Pound Ground Beef Browned (can use Ground Turkey)
  • 1 Can Whole Kernel Corn
  • 1 28 Ounce can Tomato Sauce
  • 1 Cup Salsa
  • 1 Package Taco Seasoning
  • 1 Package Ranch Dressing Mix
  • 1/2 Block of Velveeta Cheese (Any variety – we used Queso)
  • 1 Teaspoon Ground Pepper
  • Salt to Taste
  • "Optional Ingredients:"
  • Onions
  • Green Peppers
  • 1 Can of RoTel
  • 1 Can of Green Chili's
  • Hot Sauce


  1. Brown Ground Beef rinse and drain.
  2. Dump rest of ingredients in pan, except Velveeta cheese.
  3. Cover and cook on low for 1 hour or medium/low for 30 minutes.
  4. Add Velveeta, reduce to lowest setting and allow cheese to melt.
  5. Stir frequently to prevent sticking.
  6. Serve


Brown ground beef and freeze ahead of time to cut your cooking time! Read our Ground Beef Tips: Buy, Cook Ahead, & Freeze for Meals here.




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