Beef and Queso Taco Soup with Diced Onion
A creamy, spicy keto soup with browned ground beef, diced onions, and melted queso cheese for a satisfying low-carb dinner. This mexican-inspired keto (low carb) ready in about 40 minutes pairs ground beef (80% lean), medium yellow onion, diced, beef broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb ground beef (80% lean)
- 1 medium yellow onion, diced
- 4 cups beef broth
- 1 cup diced tomatoes, no sugar added
- 4 oz cream cheese, cubed
- 1 cup shredded cheddar cheese
- 1 tbsp chili powder
- 1 tsp cumin powder
- 1/2 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp olive oil
Instructions
- Step 1: Heat 1 tablespoon olive oil in a large pot over medium-high heat. Add 1 medium diced yellow onion and sauté for 3-4 minutes until translucent.
- Step 2: Add 1 lb ground beef to the pot, breaking it up with a spoon. Cook for 6-8 minutes until browned and cooked through.
- Step 3: Stir in 1 tablespoon chili powder, 1 teaspoon cumin powder, 1/2 teaspoon garlic powder, 1 teaspoon salt, and 1/2 teaspoon black pepper. Cook for 1 minute until spices are fragrant.
- Step 4: Pour in 4 cups beef broth and 1 cup no-sugar-added diced tomatoes, stirring to combine. Bring to a simmer and cook uncovered for 15 minutes.
- Step 5: Lower heat, add 4 ounces cubed cream cheese and 1 cup shredded cheddar cheese. Stir continuously until cheeses melt and soup becomes creamy and smooth.
- Step 6: Taste and adjust seasoning if needed, then serve hot.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Beef and Queso Taco Soup with Diced Onion take to make?
Total time is about 40 minutes (10 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Beef and Queso Taco Soup with Diced Onion?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep ground beef (80% lean) from drying out.
Can I substitute ingredients in Beef and Queso Taco Soup with Diced Onion?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Beef and Queso Taco Soup with Diced Onion for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Beef and Queso Taco Soup with Diced Onion low carb?
Yes — this recipe is tagged low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
