Beef Taco Soup
This hearty beef taco soup is loaded with seasoned ground beef, peppers, tomatoes, cream cheese, and cheddar—creating a rich and comforting bowl of flavor. Whether on the stovetop or in the Instant Pot, it’s a cozy one-pot meal perfect for weeknights.
Ingredients
- 1 lb ground beef 80/20 preferred
- 1 medium yellow or white onion diced
- 1 bell pepper diced (any color)
- 2 –3 garlic cloves minced
- 2 cups beef broth
- 1 14.5 oz can diced tomatoes
- 1/2 cup salsa
- 1 packet taco seasoning
- 4 oz cream cheese softened
- 1/2 cup heavy cream
- 1 cup shredded cheddar cheese
Instructions
- In a large pot, cook ground beef, onion, and bell pepper until beef is browned. Drain fat.
- Stir in garlic, broth, tomatoes, salsa, and taco seasoning.
- Instant Pot: Cook on high pressure for 2 minutes, natural release 10 minutes.
- See full steps with tips & photos → https://p4pd.org/beef-taco-soup/
Notes
- Want it spicier? Use spicy salsa or add chopped jalapeños in step 1.
- For a lighter version, use ground turkey and reduced-fat cream cheese.
- Leftovers store well in the fridge for up to 4 days or freeze for up to 3 months.
- Reheat gently on the stovetop or in the microwave, stirring often for a smooth consistency.