This Ranch Taco Soup is an easy, flavor-packed meal that combines the best of taco seasoning and zesty ranch in a hearty, comforting soup. It’s loaded with ground beef, beans, corn, and tomatoes—perfect for busy weeknights!
Ingredients:
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1 lb ground beef (or turkey/chicken)
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1 small onion, diced
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1 (1-oz) packet taco seasoning
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1 (1-oz) packet ranch dressing mix (dry powder)
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1 (15-oz) can black beans, drained & rinsed
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1 (15-oz) can pinto beans, drained & rinsed
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1 (15-oz) can corn, drained (or 1 cup frozen corn)
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1 (10-oz) can diced tomatoes & green chiles (Rotel)
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1 (15-oz) can tomato sauce
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4 cups beef broth (or chicken broth)
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1 tbsp olive oil
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Optional toppings: shredded cheese, sour cream, cilantro, avocado, tortilla chips
Instructions:
1. Brown the Meat:
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In a large pot or Dutch oven, heat olive oil over medium heat.
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Add onion and cook until soft (3–4 mins).
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Add ground beef, breaking it up, and cook until browned. Drain excess fat.
2. Add Seasonings & Liquids:
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Stir in taco seasoning and ranch mix until meat is coated.
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Add beans, corn, diced tomatoes, tomato sauce, and broth. Stir well.
3. Simmer:
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Bring to a boil, then reduce heat and simmer for 15–20 minutes, stirring occasionally.
4. Serve & Garnish:
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Ladle into bowls and top with cheese, sour cream, avocado, or crushed tortilla chips.
Slow Cooker Option:
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Brown meat & onions first, then add everything to the crockpot.
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Cook on LOW 4–6 hours or HIGH 2–3 hours.
This soup is rich, creamy (thanks to the ranch!), and full of bold flavors—great for meal prep or feeding a crowd! Let me know if you want any modifications. 😊🍲