This Easy Cheesy Beef Enchilada Soup instantly takes me back to the Taco Soup I used to make when we were first married. It was one of those easy dinner staples — simple, filling, and packed with bold, Tex-Mex flavor.

It’s a true one pot recipe that comes together right on the stove top, which makes it perfect for busy weeknights. Ground beef, beans, tomatoes, enchilada sauce, and sweet corn simmer together into something warm and satisfying — the kind of weeknight recipe you’ll make on repeat.

And if you love comforting Tex-Mex dinners like my cheesy, flavor-packed Enchilada Pasta, the ever-popular Skillet Covered Burritos, or the cozy Southwest Chili Mac, this soup is going to feel right at home in your kitchen.

I love that this soup has that same easy, cozy soup vibe of that traditional Taco Soup recipe, but with even heartier beef enchilada flavor thanks to the rich enchilada sauce and melty cheese. Serve it up with Fritos and sour cream or some cornbread, and you have yourself a delicious dinner! These Vidalia Onion Cornbread Muffins come to mind and never disappoint!

Recommended for this recipe:

6 Qt Dutch Oven

A dutch oven is one of my favorite kitchen items. It’s great for soups, one pot dishes, browning, and sauteing. It goes easily from stove top to oven.

View Product

Connect with Diary of a Recipe Collector!  Follow us on social media, so you never miss a recipe!

Email Subscription | Facebook | Instagram | Pinterest

Continue to Content

Easy Weeknight Cheesy Beef Enchilada Soup

Yield: 6-8 servings

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

A delicious and hearty soup filled with ground beef, enchilada sauce, beans, tomatoes, and corn easy enough for a weeknight.

Print

Ingredients

• 2 lbs. ground beef
• 1 onion, diced
• 1 1/2 tsp creole seasoning
• 2 (15 oz.) cans tomato sauce
• 2 (10 oz.) enchilada sauce
• 1 (16 oz.) can chili beans, drained
• 1 (15.5 oz.) can Great Northern beans, drained
• 1 (11 oz.) can fiesta corn, drained
• 1 (14.5 oz.) can diced fire-roasted tomatoes
• 1 tbsp cumin
• 2 cups Monterey Jack cheese OR Pepperjack or a mixture of both*
• sour cream and to garnish
• Fritos (optional)

Instructions

1. In a LARGE pot, brown ground beef and onions.  Season with creole seasoning.  Drain off grease.
2. Add canned ingredients and cumin.  Stir and bring to a boil over medium-high heat.  Reduce heat and simmer for 30-40 minutes.  Add cheese reserving a little for garnish.    Garnish with sour cream and Fritos, if desired.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. This helps us keep our blog running efficiently and allows us to create more recipes for you.

• 
  Cambom Rotary Cheese Grater Hand Crank Cheese Shredder for Fresh Cheese, Vegetable, Nuts,Non-slip Suction Base, Free Cleaning Brush Three Blades, Black
• 
  Lodge 6 Quart Enameled Cast Iron Dutch Oven. Blue Enamel Dutch Oven (Blue)

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 305Total Fat: 5gSaturated Fat: 2gUnsaturated Fat: 3gCholesterol: 13mgSodium: 614mgCarbohydrates: 60gFiber: 22gSugar: 4gProtein: 17g

DID YOU TRY THIS RECIPE?

I WANT TO SEE! Follow JAREN_DIARYRECIPECOLLECTOR on Instagram, snap a photo, and tag @jaren_diaryrecipecollector and #diaryofarecipecollector. I would love to know what good stuff you are making!

You can find more MAIN DISH RECIPES HERE. You can find ALL RECIPES HERE. For more ideas, follow me on FACEBOOK, PINTEREST, INSTAGRAM, AND TWITTER. Get FREE recipes delivered to you by email: SIGN UP HERE!