Cheesy, beefy, and loaded with bold Tex-Mex flavor, this Crockpot Queso Beef Soup is the perfect cozy weeknight dinner! Well-seasoned ground beef is browned in a skillet before cooking low and slow in a crockpot with Rotel, potatoes, queso, taco sauce, and more.
Crockpot Queso Beef Soup
This soup is the very definition of comfort food! It’s cheesy, creamy, filling, and never fails to hit the spot. If you’ve ever wanted to eat queso with a spoon, this recipe is for you! Tender potatoes and ground beef fill you up while the queso-beef broth couldn’t be more flavorful. The taco sauce and queso are a match made in heaven while the beef broth thins it out enough to have the perfect soup consistency. When the weather cools off and you need something easy and comforting on a weeknight, plug in the crockpot and let it cook this beefy soup for you!
Keep that slow cooker plugged in for more easy soup recipes like crockpot tortellini soup, crockpot potato soup, and crockpot butternut squash soup.
Can I add other vegetables?
Sure thing! This meat-and-potatoes style dinner can be easily bulked up with more veggies. Add corn, diced bell peppers, or black beans for more nutritional value and added texture. If you go with corn, it can be canned, frozen, or fresh. If using canned, just make sure it’s well drained so you don’t mess with the consistency of the soup.
How to Make Crockpot Queso Beef Soup
- Cook the beef. Brown the ground beef in a skillet over medium-high heat. Break it into small pieces as it cooks.
- Season and drain it. Sprinkle 1 tablespoon of taco seasoning over the beef and stir to coat. Drain any excess grease.
- Add more ingredients. Add the beef, potatoes, Rotel, onion, queso, taco sauce, garlic powder, remaining tablespoon of taco seasoning, and broth to a crockpot.
- Slow cook. Stir everything together until well combined. Cover and cook on low for 6-8 hours or on high for 4-6 hours. Check that the soup is done by piercing the potatoes with a fork to see if they’re tender.
- Add cheese. During the final 10-15 minutes of cooking, stir in the shredded cheese until melted.
- Enjoy! Adjust seasonings to taste, then serve topped with sour cream, tortilla chips, and chopped green onions.
Storing
Let the soup fully cool to room temperature before storing in an airtight container in the fridge for up to 3 days. Reheat for 30 seconds at a time in the microwave, stirring each time it stops, until warmed all the way through. You may notice that the soup thickens as it sits, and that’s okay! Add a splash of beef broth if you want to thin it back out.
Ingredient Notes
- Ground Beef – You can swap this with ground turkey if you’d like. Always make sure to drain the meat (even if you use lean ground beef or turkey) before adding to the crockpot so you don’t end up with a watery/greasy soup.
- Taco Seasoning – Dividing the seasoning helps to distribute the flavor! Half goes directly on the meat, the other half flavors the broth.
- Russet Potatoes – Peeled and diced into bite-sized pieces. If you opt for something like yukon gold potatoes instead, there’s no need to peel.
- Rotel Diced Tomatoes and Green Chilies – You can use plain or fire-roasted diced tomatoes instead if preferred. I like the acidity from the green chilies.
- Yellow Onion – The natural sweetness from the yellow onion does wonders! A white onion also works in a pinch.
- Queso – Use whatever your favorite brand is. It’s a pretty pronounced flavor, so make sure you like the flavor!
- Taco Sauce – This gives the broth a tomato-based depth with even more taco flavor to compliment the seasoning. Use mild, medium, or hot, whatever floats your boat.
- Garlic Powder – Measure with your heart!
- Beef Broth – There’s already a good amount of salt in this recipe, so opt for a low-sodium broth if you can.
- Mexican Cheese – Reserve a little on the side for garnishing each individual bowl.
Enjoy!
~Nichole
Crockpot Queso Beef Soup
Ingredients
- 2 Pounds Ground beef
- 2 Tbsp Taco seasoning divided
- 1 1/2 Pounds Russet potatoes peeled and diced
- 1 10oz Can Rotel diced tomatoes and green chilies
- 1 Medium yellow onion diced
- 1 15oz Jar Queso dip
- 1 Cup Jarred taco sauce
- 1 tsp Garlic powder
- 4 Cups Beef broth
- 2 Cups Shredded Mexican-blend cheese
Instructions
- Brown the ground beef in a large skillet over medium-high heat, breaking it into small pieces as it cooks.
- Sprinkle 1 tablespoon of taco seasoning over the beef and stir to coat, then drain any excess grease.
- Add the ground beef, potatoes, Rotel, onion, queso, taco sauce, garlic powder, remaining tablespoon of taco seasoning, and beef broth to a crockpot.
- Stir everything together until well combined.
- Cover and cook on low for 6-8 hours or on high for 4-6 hours, or until the potatoes are tender.
- During the final 10-15 minutes of cooking, stir in the shredded cheese until melted.
- Adjust seasonings to taste, then serve topped with sour cream, tortilla chips, and chopped green onions.
Notes
This queso beef soup can be stored in an airtight container in the fridge for up to 3 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
