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Creamy Taco Soup

Total Time

Prep/Total Time: 20 min.

Makes

3-1/4 quarts

This is a quick-and-easy recipe to make, and it's one of our favorite meals for cold winter nights.

Ingredients

  • 1-1/2 pounds ground beef
  • 1 large onion, chopped
  • 1 can (15 ounces) pinto beans, rinsed and drained
  • 1 can (14-1/2 ounces) stewed tomatoes
  • 1 can (10 ounces) diced tomatoes and green chilies
  • 1 can (10 ounces) chili without beans
  • 1 pound process cheese (Velveeta), cubed
  • Salt, pepper and garlic powder to taste
  • 2 cups sour cream, divided

Directions

  1. In a Dutch oven or soup kettle, cook beef and onion over medium heat until meat is no longer pink; drain. Add the beans, tomatoes, chili, cheese and seasonings. Reduce heat to low; cook and stir until cheese is melted. Stir in 1 cup sour cream; heat through (do not boil). Garnish with remaining sour cream.

Nutrition Facts

1 cup: 333 calories, 20g fat (12g saturated fat), 76mg cholesterol, 746mg sodium, 15g carbohydrate (7g sugars, 2g fiber), 21g protein.

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