Cheesy Taco Soup

By Tricia33

Ingredients

• 1 lb 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
• 15 oz can of Pinto Beans (original called for black beans but I do not care for them)
• Crushed tortilla chips

Details

Adapted from servedupwithlove.blogspot.com

Preparation

Step 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. 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. Remove from heat then stir in shredded cheese until smooth. Set aside. Add taco seasoning, rotel, 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. Serve with crushed tortilla chips and more shredded cheese, if desired.