Low-Carb Taco Soup with Ground Beef

Low-Carb Taco Soup with Ground Beef

A hearty, keto-friendly one-pot meal that’s packed with Mexican flavors

Key Info

• Prep Time: 15 minutes
• Cook Time: 30 minutes (stovetop) or 6 hours (slow cooker)
• Total Time: 45 minutes to 6.5 hours
• Servings: 6-8
• Difficulty: Easy
• Diet: Keto, Low-Carb, Gluten-Free
• Cost: $10-15

Equipment Needed

• Large Dutch oven or skillet (or slow cooker)
• Wooden spoon
• Measuring cups/spoons
• Cheese grater
• Alternative: Instant Pot can replace Dutch oven/slow cooker

Ingredients

Main Components:

• 2 pounds (900g) ground beef (80/20 lean)
• 1 small onion, finely chopped (about 1 cup/150g)
• 3 garlic cloves, minced
• 2 cans (10 oz/283g each) Rotel tomatoes with chilies
• 3 tablespoons taco seasoning
• 1 oz (28g) ranch dressing mix
• 4 cups (950ml) beef broth
• 8 oz (226g) cream cheese, softened
• 1 cup (113g) shredded cheddar cheese

Garnishes (optional):

• Fresh cilantro
• Diced avocado
• Sour cream
• Extra shredded cheese
• Sliced jalapeños

Method

1. Heat Dutch oven over medium-high heat
2. Brown ground beef until no pink remains (8-10 minutes)

3. Drain excess fat, leaving about 2 tablespoons
4. Add onion and garlic, cook until softened (3-5 minutes)
5. Stir in taco seasoning, coating meat mixture
6. Add Rotel tomatoes, beef broth, and ranch mix

7. Bring to boil, then reduce heat and simmer (20 minutes)
8. Cut cream cheese into cubes, stir in until completely melted

9. Add cheddar cheese, stir until smooth
10. Taste and adjust seasonings

Crucial Tips

• Don’t boil after adding cream cheese
• Use room temperature cream cheese to prevent curdling
• Break up meat while browning for even texture
• Drain excess fat to prevent greasy soup

Storage & Variations

Storage:

• Refrigerate up to 5 days
• Freeze up to 3 months
• Reheat gently to prevent separation

Variations:

• Ground turkey for leaner option
• Add bell peppers for extra vegetables
• Spice it up with extra jalapeños
• Use Mexican cheese blend instead of cheddar

Common Mistakes:

• Adding cold cream cheese (causes curdling)
• Boiling after adding dairy
• Not draining enough fat from meat
• Overcooking vegetables

For Slow Cooker:

Follow steps 1-4 then transfer to slow cooker. Cook on low 6-8 hours. Add cheeses in final 30 minutes.