A bold and cozy soup combining taco spices, cheesy lasagna layers, and beefy richness—all in one comforting bowl.
Ingredients
1 lb ground beef
1 tbsp olive oil
1 small onion, diced
3 cloves garlic, minced
1 packet taco seasoning or 2 tbsp homemade taco spice blend
1 can (14.5 oz) fire-roasted diced tomatoes
1 can (15 oz) crushed tomatoes
4 cups beef broth
6 lasagna noodles, broken into bite-sized pieces
1/2 cup heavy cream
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
Salt and black pepper to taste
Optional: black beans, corn, green chilies
Instructions
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In a large soup pot, heat olive oil and brown ground beef until fully cooked.
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Add onion and sauté 3–4 minutes. Stir in garlic and taco seasoning.
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Pour in diced tomatoes, crushed tomatoes, and broth. Stir and bring to a boil.
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Add broken lasagna noodles and reduce to a simmer. Cook 12–15 minutes until noodles are tender.
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Lower heat and stir in cream and half the cheese until smooth.
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Serve hot with remaining cheese and toppings of choice.