I drive my husband nuts. He loves soup. I don’t. I’m so-so about soup. I’ve always been a picky eater. Soups only highlight my pickiness since most contain all the vegetables I hate. Soups like Minestrone, Vegetable, Italian Wedding, or even Beef Barley have no hope of being eaten by me. There are only a few soups out there I love. My go-to soups are Cream of Tomato Soup, Potato Soup, New England Clam Chowder, or French Onion Soup. Although with that last one, while I enjoy the flavor, I never eat the onions. My husband shakes his head at me when he finds the bowl filled with onions and nothing else. In my defense, I love the flavor but don’t like the texture of the onions.
My husband doesn’t help matters. He can be a picky eater as well. He doesn’t like any seafood* and hates beans. So, while I might be willing to eat a black bean soup, Chris will not.
One of my goals has been to find soups to make for my husband that I will also enjoy. A challenge indeed.
When I saw this recipe for Taco Soup on Pinterest, I knew we had hope. We both love Mexican food and cheese. While my husband doesn’t like black beans (and this recipe has them), he assured me that he would be willing to try it since it wasn’t the main ingredient. How could it go wrong? It couldn’t. And, it didn’t. It was quite fabulous.
I started making the recipe by browning some ground beef in a large saucepan (seasoning it with salt and pepper as I did so), drained it, and put it to the side.
Then I worked on the roux. I’m becoming quite the pro at making roux. It used to scare me, but it is so easy and far from scary. I melted butter in a saucepan then added the flour and whisked over medium-low heat. After about a minute, I added 1/2 cup of milk and seasoned the mixture with some salt and pepper. I waited a minute or two for the mixture to thicken a bit as I occasionally stirred. Using a wooden spoon at this point helps. Once the mixture thickened, I turned the heat to low and added the cheese, stirring constantly until the cheese fully melted and the cheese sauce was smooth.
Next, I added the Rotel, taco seasoning, cheese sauce, remaining milk, and black beans to the ground beef over medium heat. I stirred until everything was well combined. Once the soup came to a simmer, I turned down the heat to medium-low and let it continue to simmer for another 10 minutes.
Finally, it was time to serve the soup. I served it with crushed tortilla chips and shredded cheddar. It was delicious! My husband loved it. The next day, we used the left overs to make nachos. A multi-purpose soup. Hard to beat that.
- 1 lb lean ground beef
- 2 Tbsp unsalted butter
- 2 Tbsp flour
- 2-1/2 cups milk, divided
- salt & pepper
- 1 cup shredded cheddar cheese, plus more for topping
- 1 pkg taco seasoning (or 5 Tbsp taco seasoning from a jar)
- 10 oz can Rotel, undrained
- 15 oz can black beans, drained & rinsed
- Crushed tortilla chips
- Brown ground beef in a large pot, seasoning with salt and pepper. Drain and return to pot.
- Melt butter in a small saucepan over medium-low heat then whisk in flour and cook for one minute.
- Slowly whisk in 1 cup milk and season with salt and pepper. Stir mixture until thickened, about 3-4 minutes.
- Lower heat then stir in shredded cheese until fully melted and smooth. Turn off the heat.
- Add taco seasoning, rotel, black beans, cheese sauce, and remaining 1-1/2 cups milk into cooked ground beef then stir well to combine over medium heat.
- Bring to a simmer then turn heat down to medium-low and allow to simmer for 10 minutes, stirring occasionally.
- Serve with crushed tortilla chips and shredded cheese, if desired.