Ranch Taco Soup
A hearty and flavorful dish that combines the best of tacos and soups packed with beans, vegetables, and seasoned ground beef, perfect for busy nights.
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.
Notes
This soup is great with various toppings such as shredded cheese, sour cream, or fresh cilantro. Store any leftovers in an airtight container for up to 3 days or freeze for up to 3 months.