It’s Taco Tuesday.
It’s the day of the week that we’re allowed to overindulge in tacos and beer without any guilt.
Who even came up with Taco Tuesday? Tuesday could have been many things…
Tea, Tuna, Tomato? But NO, someone carefully selected Taco Tuesday and for that, we thank them.
I would never tell you to substitute a soup for a delicious greasy taco. but if you’re craving something warm and hearty, this is a good option.


Taco Soup


  • 1lb lean ground beef
  • 2 Tablespoons butter
  • 2 Tablespoons flour
  • 2-1/2 cups milk, divided
  • salt & pepper
  • 1 cup freshly shredded cheddar cheese, plus more for topping
  • 1 package taco seasoning
  • 10oz can Rotel, undrained
  • 15oz can black beans, drained & rinsed
  • crushed tortilla chips


  1. Brown ground beef in a large soup pot over medium-high heat, seasoning with salt and pepper, until no longer pink. Drain and return to pot.
  2. Meanwhile, melt butter in a small saucepan over medium heat then whisk in flour and cook for one minute. Slowly whisk in 1 cup milk, season with salt and pepper, then switch to a wooden spoon and stir mixture until thickened, about 3-4 minutes.
  3. Remove from heat then stir in shredded cheese until smooth. Set aside.
  4. Add taco seasoning, rotel, black beans, cheese sauce, and remaining 1-1/2 cups milk into cooked ground beef then stir well to combine. Bring to a heavy simmer then turn heat down to medium and simmer for 10 minutes, stirring occasionally.
  5. Serve with crushed tortilla chips and more shredded cheese, if desired.

Recipe adapted from Iowa Girl Eats