Ranch Taco Soup is a hearty and flavorful dish that combines the best of tacos and soups into one delicious bowl. It’s packed with beans, vegetables, and seasoned ground beef, making it a satisfying meal for any day of the week. Perfect for busy nights, this soup will warm you up and please the whole family.
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Why Make This Recipe
This recipe is not only simple to make, but it’s also incredibly versatile. You can easily adjust the ingredients based on what you have on hand. It’s a one-pot meal that cooks in a slow cooker, giving you time to relax while it simmers. Plus, it’s budget-friendly, helping you feed a crowd without breaking the bank.
How to Make Ranch Taco Soup
Ingredients:
- 1.5 pounds Ground Beef
- 1 small Onion, chopped
- 1 small Green Bell Pepper, chopped
- 0.5 teaspoon Minced Garlic
- 0.5 teaspoon Black Pepper
- 0.5 teaspoon Ground Cumin
- 1 teaspoon Salt
- 1 can (15 oz) Pinto Beans, undrained (Bush’s recommended)
- 1 can (15 oz) Black Beans, undrained (Bush’s recommended)
- 1 can (15 oz) Kidney Beans, undrained (Bush’s recommended)
- 1 can (15 oz) Whole Kernel White Sweet Corn, drained
- 1 can (14.5 oz) Petite Diced Tomatoes, undrained
- 1 can (4 oz) Chopped Green Chilies
- 1 package (1.5 oz) Taco Seasoning
- 1 package (1 oz) Ranch Dressing Mix
Directions:
- In a large skillet over medium heat, add the ground beef, chopped onion, green bell pepper, minced garlic, black pepper, cumin, and salt. Cook for 7 to 10 minutes, stirring occasionally, until the beef is browned and the vegetables are tender.
- Drain excess grease from the skillet, if necessary.
- Transfer the cooked ground beef mixture to a 3-quart slow cooker.
- Add the pinto beans, black beans, and kidney beans (all undrained), drained corn, petite diced tomatoes (with their juice), chopped green chilies, taco seasoning, and ranch dressing mix to the slow cooker.
- Stir everything together until well combined.
- Cover and cook on low for 2 to 3 hours, until heated through and the flavors have blended beautifully. Stir occasionally if you like.
- Ladle the soup into bowls and serve hot.
- Top each bowl with your favorite garnishes, such as shredded cheese, sour cream, chopped green onions, crushed tortilla chips, or a sprinkle of fresh cilantro.
How to Serve Ranch Taco Soup
Serve Ranch Taco Soup hot in bowls. This dish is great with various toppings such as shredded cheese, sour cream, or fresh cilantro. You can also enjoy it with some crunchy tortilla chips on the side for added texture.
How to Store Ranch Taco Soup
You can store any leftover Ranch Taco Soup in an airtight container in the refrigerator for up to 3 days. If you want to keep it longer, consider freezing the soup in a freezer-safe container for up to 3 months. To reheat, simply warm it on the stove or in the microwave until heated through.
Tips to Make Ranch Taco Soup
- Make it spicy: Add jalapeños or hot sauce to give it more heat.
- Use ground turkey or chicken for a lighter option.
- Toss in some fresh spinach or kale before serving for extra greens.
- For a vegetarian version, simply skip the meat and add more beans or vegetables.
Variation
You can customize Ranch Taco Soup in many ways. Try swapping out beans or adding different vegetables such as corn or zucchini. You can also change up the seasonings to your taste.
FAQs
1. Can I make Ranch Taco Soup in a regular pot instead of a slow cooker?
Yes, you can! Just cook the ground beef and vegetables in a large pot, then add the other ingredients and let it simmer on the stove for about 30 minutes.
2. Is this soup healthy?
Ranch Taco Soup can be a healthy meal, especially if you add more vegetables and use lean ground beef or turkey. It’s also packed with protein and fiber from the beans.
3. What can I serve with Ranch Taco Soup?
This soup pairs well with a side of rice, tortilla chips, or a simple salad. You can also enjoy it with cornbread for a comforting meal.
Ranch Taco Soup
Ingredients
Main Ingredients
- 1.5 pounds Ground Beef
- 1 small Onion, chopped
- 1 small Green Bell Pepper, chopped
- 0.5 teaspoon Minced Garlic
- 0.5 teaspoon Black Pepper
- 0.5 teaspoon Ground Cumin
- 1 teaspoon Salt
- 1 can (15 oz) Pinto Beans, undrained Bush’s recommended
- 1 can (15 oz) Black Beans, undrained Bush’s recommended
- 1 can (15 oz) Kidney Beans, undrained Bush’s recommended
- 1 can (15 oz) Whole Kernel White Sweet Corn, drained
- 1 can (14.5 oz) Petite Diced Tomatoes, undrained
- 1 can (4 oz) Chopped Green Chilies
- 1 package (1.5 oz) Taco Seasoning
- 1 package (1 oz) Ranch Dressing Mix
Instructions
Preparation
- In a large skillet over medium heat, add the ground beef, chopped onion, green bell pepper, minced garlic, black pepper, cumin, and salt. Cook for 7 to 10 minutes, stirring occasionally, until the beef is browned and the vegetables are tender.
- Drain excess grease from the skillet, if necessary.
- Transfer the cooked ground beef mixture to a 3-quart slow cooker.
- Add the pinto beans, black beans, and kidney beans (all undrained), drained corn, petite diced tomatoes (with their juice), chopped green chilies, taco seasoning, and ranch dressing mix to the slow cooker.
- Stir everything together until well combined.
- Cover and cook on low for 2 to 3 hours, until heated through and the flavors have blended beautifully. Stir occasionally if you like.
- Ladle the soup into bowls and serve hot.
- Top each bowl with your favorite garnishes, such as shredded cheese, sour cream, chopped green onions, crushed tortilla chips, or a sprinkle of fresh cilantro.
