Crunchy Cheeseburger Soup 🍔🥣

Spicy Cowboy Queso Dip 🌶️🧀

Ingredients:

  • 1 lb ground beef
  • 1 small onion, diced
  • 1 bell pepper, diced (any color)
  • 2 cloves garlic, minced
  • 1 can (10 oz) diced tomatoes with green chilies (e.g., Rotel)
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) corn, drained
  • 1 lb Velveeta cheese, cubed
  • 1 cup shredded cheddar cheese
  • 1/2 cup milk
  • 1 tsp chili powder
  • 1/2 tsp smoked paprika
  • 1/4 tsp cayenne pepper (optional, for extra spice)
  • Salt and pepper to taste
  • Fresh cilantro for garnish
  • Tortilla chips for serving

Instructions:

  1. Cook the Beef:
    • In a large skillet or pot, brown the ground beef over medium heat. Drain any excess fat.
  2. Sauté the Vegetables:
    • Add diced onion, bell pepper, and minced garlic to the beef. Cook until the vegetables are soft and fragrant.
  3. Add Tomatoes and Spices:
    • Stir in the diced tomatoes with green chilies, chili powder, smoked paprika, cayenne pepper, salt, and pepper. Cook for 2-3 minutes.
  4. Melt the Cheese:
    • Reduce the heat to low. Add the Velveeta cheese, shredded cheddar cheese, and milk to the skillet. Stir constantly until the cheese is melted and smooth.
  5. Add the Beans and Corn:
    • Stir in the black beans and corn. Cook until heated through.
  6. Serve:
    • Transfer the dip to a serving dish or keep warm in a slow cooker. Garnish with fresh cilantro and serve with tortilla chips.

Tips:

  • For extra flavor, add a splash of hot sauce or a pinch of cumin.
  • Leftovers can be reheated and used as a topping for nachos or baked potatoes.

This queso dip is the perfect spicy, cheesy appetizer for parties or game nights! 😊

Cabbage Soup with Ground Beef 🍲

Ingredients:

  • 1 lb ground beef
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 4 cups cabbage, chopped
  • 2 carrots, sliced
  • 2 celery stalks, chopped
  • 1 can (14.5 oz) diced tomatoes
  • 4 cups beef broth
  • 1 tsp dried oregano
  • 1 tsp paprika
  • 1/2 tsp chili powder (optional, for spice)
  • Salt and pepper to taste
  • Fresh parsley for garnish

Instructions:

  1. Cook the Ground Beef:
    • In a large pot, brown the ground beef over medium heat. Drain excess fat and set aside.
  2. Sauté Vegetables:
    • Add the chopped onion and garlic to the same pot. Sauté until soft and fragrant.
  3. Add Cabbage and Carrots:
    • Stir in the chopped cabbage, carrots, and celery. Cook for 5 minutes, stirring occasionally.
  4. Combine Ingredients:
    • Add the cooked ground beef, diced tomatoes, beef broth, oregano, paprika, chili powder, salt, and pepper. Stir well.
  5. Simmer:
    • Bring the soup to a boil, then reduce the heat to low. Simmer for 20-25 minutes, or until the vegetables are tender.
  6. Serve:
    • Garnish with fresh parsley and serve hot.

Tips:

  • For extra flavor, add a splash of Worcestershire sauce or hot sauce.
  • This soup pairs well with a slice of crusty bread or a side salad.

Enjoy this hearty, flavorful cabbage soup that’s perfect for any time of the year! 😊

One-Pot Philly Cheesesteak Soup with Bacon and Cheesy Toast 🥣🥓🧀

Ingredients:

  • For the Soup:
    • 1 lb beef sirloin, thinly sliced
    • 1 onion, diced
    • 1 green bell pepper, sliced
    • 1 red bell pepper, sliced
    • 4 cloves garlic, minced
    • 4 cups beef broth
    • 1 cup heavy cream
    • 1 tsp Worcestershire sauce
    • 1 tsp Dijon mustard (optional)
    • 2 tbsp butter or olive oil
    • Salt and pepper to taste
    • 1 cup shredded provolone cheese
    • 1 cup shredded mozzarella cheese
    • 1/2 cup cooked bacon, crumbled (optional, for extra flavor)
  • For the Cheesy Toast:
    • 4 slices of crusty bread
    • 1 cup shredded mozzarella cheese
    • 1/2 cup shredded cheddar cheese (optional)
    • 1 tbsp butter (for spreading on the bread)

Instructions:

1. Prepare the Cheesy Toast:

  • Preheat your oven to 400°F (200°C).
  • Butter each slice of bread on one side.
  • Place the bread on a baking sheet, buttered side up.
  • Sprinkle the shredded mozzarella (and cheddar, if using) generously over the bread slices.
  • Toast in the oven for 8-10 minutes or until the cheese is melted and bubbly and the bread is golden brown. Set aside.

2. Prepare the Soup:

  • In a large pot, heat the butter or olive oil over medium heat.
  • Add the diced onion, bell peppers, and garlic. Cook until softened, about 5-7 minutes.
  • Push the veggies to one side of the pot and add the sliced beef sirloin to the other side. Season with salt and pepper and cook until browned, about 5 minutes. Stir everything together.
  • Pour in the beef broth, Worcestershire sauce, and Dijon mustard (if using). Stir to combine and bring the mixture to a simmer.
  • Let the soup simmer for about 10 minutes, allowing the flavors to meld together.
  • Lower the heat and add the heavy cream, stirring to combine.
  • Gradually add the shredded provolone and mozzarella cheeses, stirring until melted and the soup becomes creamy and cheesy. Adjust seasoning with more salt and pepper if needed.
  • Add the crumbled bacon (if using) for extra flavor.

3. Serve:

  • Ladle the creamy Philly cheesesteak soup into bowls.
  • Serve with a slice of cheesy toast on the side for dipping.

Enjoy your hearty and comforting One-Pot Philly Cheesesteak Soup with Bacon and Cheesy Toast! The combination of the creamy soup with the savory beef and melted cheeses pairs perfectly with the cheesy, crispy toast. A delicious meal for any occasion!

Cheddar Cauliflower and Roasted Garlic Soup 🧀🥦

Ingredients:

  • 1 head of cauliflower, chopped
  • 1 onion, diced
  • 1 whole garlic bulb
  • 4 cups vegetable or chicken broth
  • 2 cups shredded sharp cheddar cheese
  • 1 cup heavy cream or milk
  • 2 tbsp olive oil (or butter)
  • 1 tsp dried thyme (optional)
  • Salt and pepper to taste
  • 1 tbsp fresh parsley or chives, chopped (for garnish, optional)

Instructions:

1. Roast the Garlic:

  • Preheat your oven to 400°F (200°C).
  • Slice the top off the whole garlic bulb, exposing the cloves.
  • Drizzle with a little olive oil and wrap the bulb in aluminum foil.
  • Roast in the oven for about 30-35 minutes, or until the garlic cloves are soft and caramelized. Once done, remove from the oven and let it cool for a few minutes. Squeeze the roasted garlic out of the cloves and set aside.

2. Prepare the Soup:

  • In a large pot, heat the olive oil (or butter) over medium heat.
  • Add the diced onion and sauté for 5-7 minutes until softened and translucent.
  • Add the chopped cauliflower and cook for another 5 minutes, stirring occasionally.
  • Add the vegetable or chicken broth to the pot, and bring to a simmer. Let it cook for 15-20 minutes, or until the cauliflower is tender and easily pierced with a fork.

3. Blend the Soup:

  • Once the cauliflower is tender, use an immersion blender to purée the soup until smooth. If you don’t have an immersion blender, you can carefully transfer the soup to a blender in batches and blend until smooth.
  • After blending, return the soup to the pot (if necessary).

4. Add Roasted Garlic and Cheddar:

  • Stir in the roasted garlic, and then add the shredded cheddar cheese, stirring until the cheese melts and the soup becomes creamy.
  • Pour in the heavy cream or milk to give the soup a rich, velvety texture. Stir to combine.
  • Season with salt, pepper, and dried thyme (if using), adjusting the flavors to your liking.

5. Serve:

  • Ladle the soup into bowls and garnish with chopped fresh parsley or chives for a pop of color.
  • Optionally, serve with crusty bread or croutons for added texture.

Enjoy your creamy Cheddar Cauliflower and Roasted Garlic Soup! The roasted garlic brings a sweet, mellow flavor to balance the richness of the cheddar, while the cauliflower provides a smooth base for this comforting, cheesy soup.