Ranch Taco Soup

This Ranch Taco Soup is a hearty, flavorful dish that combines the best of two worlds: zesty taco seasoning and creamy ranch dressing mix. Packed with ground beef, beans, corn, and diced tomatoes, this soup is perfect for busy weeknights or game-day gatherings. Serve it with tortilla chips, shredded cheese, and sour cream for a comforting meal everyone will love!

Why You’ll Love This Recipe:

• Flavor Explosion: The combination of taco seasoning and ranch mix creates a rich, savory broth with a hint of creaminess.
• Customizable: Add your favorite toppings like avocado, jalapeños, or cilantro to make it your own.
• Easy Prep: Just brown the beef, toss everything into a slow cooker, and let it simmer.

 Ingredients:

For the Soup:

• 1½ pounds ground beef
• 1 small onion , chopped
• 1 small green bell pepper , chopped
• ½ teaspoon minced garlic
• ½ teaspoon black pepper
• ½ teaspoon ground cumin
• 1 teaspoon salt
• 1 (15 oz) can pinto beans , undrained
• 1 (15 oz) can black beans , undrained
• 1 (15 oz) can kidney beans , undrained
• 1 (15 oz) can whole kernel white sweet corn , drained
• 1 (14.5 oz) can petite diced tomatoes , undrained
• 1 (4 oz) can chopped green chilies
• 1 (1.5 oz) package taco seasoning
• 1 (1 oz) package ranch dressing mix

 Directions:

Step 1: Cook the Ground Beef Mixture

1. In a large skillet over medium heat, add the ground beef , chopped onion , green bell pepper , minced garlic , black pepper , cumin , and salt .
2. Cook for 7–10 minutes , stirring occasionally, until the beef is browned and the vegetables are tender.
3. Drain any excess grease if needed.

Step 2: Assemble the Soup

1. Transfer the cooked ground beef mixture to a 3-quart slow cooker .
2. Add the pinto beans , black beans , kidney beans , corn , diced tomatoes , green chilies , taco seasoning , and ranch dressing mix .
3. Stir well to combine all ingredients.

Step 3: Cook

1. Cover the slow cooker and cook on low for 2 to 3 hours , or until the soup is heated through and the flavors have melded together.
2. Stir occasionally if desired to ensure even cooking.

Step 4: Serve

1. Ladle the soup into bowls and top with your favorite garnishes:
   • Shredded cheese (cheddar or Monterey Jack work great!)
   • Sour cream
   • Crushed tortilla chips
   • Fresh cilantro or sliced avocado
   • Sliced jalapeños for a spicy kick
2. Serve warm with crusty bread or additional tortilla chips on the side.

Tips for Success:

• Make It Spicier: Add diced jalapeños, red pepper flakes, or hot sauce to give the soup an extra kick.
• Vegetarian Option: Substitute the ground beef with a plant-based protein like crumbled tofu or lentils, and use vegetable broth instead of canned beans.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days . Reheat gently on the stovetop or in the microwave.
• Freeze Option: Freeze portions in freezer-safe containers for up to 3 months . Thaw overnight in the refrigerator before reheating.

Nutritional Information (per serving, serves 6):

• Calories: ~380
• Protein: ~25g
• Carbohydrates: ~40g
• Fat: ~15g

Enjoy this Ranch Taco Soup as a comforting, hearty meal that’s bursting with flavor and easy to customize. Its rich, savory broth and mix of textures make it a crowd-pleasing favorite for any occasion!