Ranch Taco Soup

This Ranch Taco Soup is a hearty, flavorful dish that combines the best of two worlds: the zesty kick of taco seasoning and the creamy tang of ranch dressing mix. Packed with ground beef, beans, corn, and diced tomatoes, this soup is easy to make in a slow cooker and perfect for busy weeknights or game-day gatherings. Top it with your favorite garnishes for an extra layer of flavor and texture!

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 can (15 oz) Bush’s pinto beans, undrained
• 1 can (15 oz) Bush’s black beans, undrained
• 1 can (15 oz) Bush’s kidney beans, undrained
• 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

Optional Garnishes:

• Shredded cheese
• Sour cream
• Chopped green onions
• Crushed tortilla chips
• Fresh cilantro

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. If needed, drain excess grease from the skillet.

Step 2: Combine Ingredients in the Slow Cooker

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 . Stir well to combine all ingredients.

Step 3: Cook the Soup

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

Step 4: Serve and Garnish

1. Ladle the soup into bowls and serve hot.
2. Add optional garnishes such as shredded cheese , sour cream , chopped green onions , crushed tortilla chips , or fresh cilantro to enhance the flavor and presentation.

Why You’ll Love This Soup

This Ranch Taco Soup is a crowd-pleaser that’s both comforting and packed with bold flavors. The combination of taco seasoning and ranch dressing mix creates a unique, savory base, while the variety of beans and vegetables adds heartiness and texture. It’s versatile, easy to customize, and perfect for feeding a group—or enjoying leftovers throughout the week.

Tips for Success

• Use lean ground beef : Opt for 85/15 or 90/10 ground beef to reduce excess grease.
• Adjust spice level : Add a pinch of red pepper flakes or a dash of hot sauce for extra heat.
• Make it vegetarian : Substitute the ground beef with plant-based crumbles or additional beans for a meatless version.
• Storage : Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat on the stovetop or in the microwave, adding a splash of broth if needed to loosen the consistency.

Serving Suggestions

• Serve with warm cornbread or flour tortillas on the side for a complete meal.
• Pair with a crisp green salad or coleslaw for added freshness.
• Use leftover soup as a topping for nachos—just sprinkle with cheese and bake until bubbly!

Enjoy this Ranch Taco Soup —a delicious, satisfying dish that’s quick to prepare and full of flavor!