This is my NEW favorite Mexican Soup. My family went CRAZY over it! It really does taste like a Queso, which we all adore.
This recipe comes from Served Up With Love, I was worried it would be too spicy, so I wrote Melissa. Sweet girl, in the midst of a really busy weekend and memorial service for a family member, took the time to write me back. Her family calls it Cheesy Taco Soup, but my family insisted that we call it Queso Soup, because it tastes like cheese dip!
Adapted from Served with Love
Click title to print
- 2 pounds Ground Beef
- 4 Tablespoons Butter
- 4 Tablespoons Flour
- Salt And Pepper
- 4 cups Milk, Divided Use
- 2 cups shredded Cheese, Mexican Style
- 1 package (1 Oz.) Taco Seasoning
- 2 cans Mild Rotel, Undrained
- 1 can (15 Oz) Pinto Beans, Drained
- 1 can (15 Oz.) Black Beans, Drained
- 1 can (16 Oz) Chili Beans, Undrained
- 15 ounces, fluid Can Of Corn, Drained
- 14 ounces, fluid Tomato Sauce
- Crushed Tortilla Chips
Brown Ground Beef in a large soup pot, seasoned with salt and pepper. Drain and return to pot.
Next, make a roux by melting butter in a small saucepan, whisking in flour, salt and pepper to taste, and cook for one minute to make a paste. Slowly whisk in 1 cup of milk, blend until thickened. This may take 5 or more minutes, be patient and keep stirring so it doesn’t burn.
Remove from heat and stir in remaining cheese, taco seasoning, rotel, beans, corn, tomato sauce and remaining milk.
Bring to a boil, stirring often, then simmer until warmed through.
Serve with crushed chips.
Oh man, this soup is just INCREDIBLE! I hope your family loves it as much as we did.
Thanks to Melissa for sharing such a great recipe at Weekend Potluck, and allowing me to blog it as well!