Ranch Taco Soup
A creamy, zesty soup combining the bold flavors of tacos with a ranch twist, perfect for a family meal.
Servings: 6 servings
Equipment
- Skillet
- Slow Cooker
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
- 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
For the best flavor, use high-quality taco seasoning and ranch dressing mix. Customize with toppings to suit your taste.