Slow Cooker Ranch Taco Soup
A thick slow cooker soup of ground beef, three beans, corn, and tomatoes seasoned with taco and ranch mixes.
Equipment
- Large skillet
- 5 quart slow cooker
- Ladle
Ingredients
Main Ingredients
- 24 oz ground beef one and a half pounds
- 1 small onion chopped
- 1 small green bell pepper chopped
- 2 cloves garlic minced
- ½ tsp ground cumin
- ½ tsp black pepper
- 1 can pinto beans 15 oz, undrained
- 1 can black beans 15 oz, undrained
- 1 can kidney beans 15 oz, undrained
- 1 can whole kernel corn 15 oz, drained
- 1 can petite diced tomatoes 14.5 oz, undrained
- 1 can chopped green chilies 4 oz
- 1 packet taco seasoning about 1.5 oz
- 1 packet ranch dressing mix 1 oz
Instructions
Cooking
- Brown. Cook the beef, onion, pepper, garlic, cumin, and black pepper in a skillet for 7 to 10 minutes until no pink remains, then drain.
- Load. Transfer the beef to a 5 quart slow cooker and add all the cans, draining only the corn.
- Season. Stir in the taco seasoning and ranch mix until combined.
- Cook. Cover and cook on low for 2 to 3 hours until steaming hot.
- Serve. Ladle into bowls and add cheese, sour cream, and chips.
Notes
Substitutions: Ground turkey works if cooked to 165 degrees F.
Tips: Rinse the beans to lower the sodium. Nutrition does not include the optional toppings.
Storage: Refrigerate up to four days or freeze up to three months.