Creamy, comforting, and packed with bold taco flavor—this Creamy Beef Taco Soup is the kind of bowl that makes weeknight dinners feel like a celebration. Rich cream cheese and melty cheddar swirl through savory ground beef, tomatoes, and salsa to create a silky, satisfying soup that the whole family will rave about. Fun fact: soups that borrow taco flavors have become a cozy crossover favorite because they bring all the fun of taco night with less fuss and more spoon-friendly comfort. If you love speedy, flavorful meals, try our creamy beef taco soup for a weeknight winner everyone asks for again. It’s simple, quick, and totally family-friendly—perfect for busy evenings and hungry kids. Get excited—you’re about to make something delicious!
What is Creamy Beef Taco Soup?
What’s in a name? Creamy Beef Taco Soup is essentially taco night in a bowl—juicy ground beef and classic taco seasonings meet a luscious creamy base. Ever wondered who decided to marry taco seasoning with cream cheese? Probably someone who loved comfort food and hated doing dishes. Is it a taco? Is it a soup? Why not both? And if you’ve ever heard that “the way to a man’s heart is through his stomach,” this soup will happily test that theory on friends and family. Don’t let the name fool you—this recipe is easy, forgiving, and ready to become your new weeknight staple. Give it a try!
Why You’ll Love This
- Creamy, bold, and comforting: The star here is the silky, cheesy broth that carries classic taco flavors—savory beef, tangy tomatoes, and bright salsa—for an irresistible spoonful every time.
- Budget-friendly and filling: Ground beef, canned tomatoes, and a few pantry staples turn into a large pot of meal-ready soup that stretches to feed your family without breaking the bank.
- Endless topping options: Add crispy tortilla strips, creamy avocado, a dollop of sour cream, or fresh cilantro to customize textures and flavors for each bowl.
If you enjoy hearty, creamy soups like our creamy broccoli cheddar soup, you’ll appreciate how this recipe balances rich dairy with bright taco spices. Ready to make it? You’ll love how fast it comes together.
How to Make:
Quick Overview
This recipe is easy, satisfying, and perfect for busy cooks. You’ll brown the beef with vegetables, simmer a quick flavorful broth, pressure-cook briefly to meld flavors, then stir in cream cheese and heavy cream for a velvety finish. Expect about 15 minutes active prep and roughly 20 minutes total hands-off cooking time, depending on your pressure cooker. The standout element is the creamy cheese finish that turns a regular taco soup into a rich, decadent bowl everyone will ask for again. For another comforting, meaty soup idea, check out the creamy Parmesan Italian sausage soup.
Ingredients
- 2 lb ground beef, raw
- 1 small onion, diced
- 1 bell pepper, diced (any color)
- 2 garlic cloves, minced
- 24 oz beef broth (about 3 cups)
- 28 oz can diced tomatoes, undrained
- 4 oz salsa (mild or medium, room temperature)
- 2 store-bought taco seasoning packets (about 2 x 1 oz packets)
- 4 oz cream cheese, softened to room temperature
- 1 cup heavy cream, cold or room temperature
- 2 cups cheddar cheese, shredded
Directions
- Heat a large pot or the sauté function of your pressure cooker over medium heat. Add the ground beef, diced onion, and diced bell pepper. Cook, stirring and breaking up the beef, until the meat is fully cooked and the onions are translucent, about 7 to 9 minutes. Drain any excess fat if desired.
- Add the minced garlic and cook for 30 seconds until fragrant, stirring constantly so it doesn’t brown. Pour in the 24 oz beef broth, the 28 oz can of diced tomatoes with their juices, 4 oz salsa, and both taco seasoning packets. Stir thoroughly to combine and scrape up any browned bits from the bottom of the pot.
- If using a pressure cooker, set the pot to High pressure and cook for 2 minutes. After the 2-minute cook cycle completes, allow the pressure to release naturally for several minutes (about 10 minutes) before opening the valve. If using a stovetop pot, bring the soup to a simmer, then reduce heat and simmer gently for 10 minutes to let flavors meld.
- With the soup hot, slowly add the softened 4 oz cream cheese, 1 cup heavy cream, and 2 cups shredded cheddar cheese. Stir constantly until the cream cheese and cheddar melt into a smooth, creamy soup. Taste and adjust salt and pepper as needed. If the soup is too thick, thin with a splash of beef broth or water until you reach your desired consistency.
- Serve hot and garnish with your favorite taco toppings such as sour cream, sliced avocado, fresh cilantro, chopped green onions, or crispy tortilla strips.
What to Serve With
- Warm corn or flour tortillas for dipping
- A simple green salad with lime vinaigrette to brighten the richness
- Crispy baked tortilla chips or seasoned tortilla strips for crunch
- Mexican rice or cilantro-lime rice to make it a full meal
- Refreshing drinks like iced tea, Mexican lager, or sparkling lime water
Top Tips for Perfecting
- Ingredient substitutions: Use ground turkey or lean ground beef to reduce fat. Substitute light cream or half-and-half if you prefer a lighter finish, though the soup will be less rich.
- Timing adjustments: If you don’t have a pressure cooker, simmer a bit longer (10–15 minutes) to let flavors blend.
- Flavor enhancements: Add a squeeze of fresh lime juice or a teaspoon of smoked paprika for extra depth. A splash of hot sauce can perk up the heat level.
- Cheese tips: Shred your own cheddar for the best melt and texture—pre-shredded cheese often contains anti-caking agents that can affect smoothness.
- Common mistakes to avoid: Don’t add cold cream cheese directly; let it soften so it blends smoothly. Avoid boiling aggressively after adding dairy to prevent curdling.
Storing and Reheating Tips
- Refrigeration: Cool the soup to room temperature, then store in an airtight container in the refrigerator for up to 3–4 days.
- Freezing: This soup can be frozen, but dairy may change texture slightly. For best results, freeze before adding heavy cream and shredded cheese; thaw and add dairy when reheating. Frozen soup will keep for up to 3 months.
- Reheating: Reheat gently on the stovetop over low to medium heat, stirring frequently. Add a splash of broth or water to loosen the soup if it thickens. Microwave in intervals, stirring between heats, until warmed through.
FAQs
Can I make this without a pressure cooker?
Yes. After adding the liquids and seasonings, simmer the soup gently on the stove for 10 to 15 minutes to let flavors meld. Then finish by stirring in the cheeses and cream.
Can I use different cheeses?
Absolutely. Monterey Jack or a pepper jack adds a nice melt and kick. Blend cheeses for a more complex flavor profile.
Is this soup freezer-friendly?
It can be frozen, but dairy texture may change. For best results, freeze before adding heavy cream and cheddar; thaw and add dairy when reheating.
How spicy is this soup?
Spice depends on the salsa and taco seasoning you use. Choose mild salsa and seasoning for a kid-friendly version or medium/hot to turn up the heat.
Can I make this vegetarian?
Yes. Substitute cooked textured vegetable protein or cooked lentils for the ground beef and use vegetable broth instead of beef broth.
Conclusion
This Creamy Beef Taco Soup is a speedy, comforting, and crowd-pleasing meal that turns simple pantry ingredients into a creamy, flavorful dinner. It’s perfect for busy weeknights, inexpensive to make, and endlessly customizable with toppings and swaps. Give it a try and watch it become a regular in your meal rotation—then share a bowl with family or friends and enjoy the smiles it brings. For another take on creamy taco-inspired soups and ideas, check out this similar recipe at Creamy Taco Soup • Salt & Lavender.
Creamy Beef Taco Soup
Equipment
- Large Pot
- Pressure Cooker
Ingredients
Main Ingredients
- 2 lb Ground Beef raw
- 1 small Onion diced
- 1 each Bell Pepper diced (any color)
- 2 cloves Garlic minced
- 24 oz Beef Broth about 3 cups
- 28 oz Diced Tomatoes canned, undrained
- 4 oz Salsa mild or medium, room temperature
- 2 packets Taco Seasoning about 2 x 1 oz packets
- 4 oz Cream Cheese softened to room temperature
- 1 cup Heavy Cream cold or room temperature
- 2 cups Cheddar Cheese shredded
Instructions
- Heat a large pot or the sauté function of your pressure cooker over medium heat. Add the ground beef, diced onion, and diced bell pepper. Cook, stirring and breaking up the beef, until the meat is fully cooked and the onions are translucent, about 7 to 9 minutes. Drain any excess fat if desired.
- Add the minced garlic and cook for 30 seconds until fragrant, stirring constantly so it doesn’t brown. Pour in the beef broth, diced tomatoes with their juices, salsa, and both taco seasoning packets. Stir thoroughly to combine and scrape up any browned bits from the bottom of the pot.
- If using a pressure cooker, set the pot to High pressure and cook for 2 minutes. After the cook cycle completes, allow the pressure to release naturally for several minutes (about 10 minutes) before opening the valve. If using a stovetop pot, bring the soup to a simmer, then reduce heat and simmer gently for 10 minutes to let flavors meld.
- With the soup hot, slowly add the softened cream cheese, heavy cream, and shredded cheddar cheese. Stir constantly until the cream cheese and cheddar melt into a smooth, creamy soup. Taste and adjust salt and pepper as needed. If the soup is too thick, thin with a splash of beef broth or water until you reach your desired consistency.
- Serve hot and garnish with your favorite taco toppings such as sour cream, sliced avocado, fresh cilantro, chopped green onions, or crispy tortilla strips.
