Taco Soup with Ranch Mix
This hearty and flavorful taco soup is a quick one-pot meal packed with seasoned ground beef, beans, corn, and tomatoes, all enhanced with a zesty ranch seasoning mix. Perfect for busy weeknights or cozy weekends!
Equipment
- Large pot or Dutch oven
- Wooden Spoon or Spatula
- Can opener
- Measuring Cups & Spoons
- Ladle (for serving)
Ingredients
- 1 lb ground beef
- 1 packet taco seasoning mix
- 1 packet ranch dressing mix
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) pinto beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can(14.5 oz) diced tomatoes
- 1 can (10 oz) diced tomatoes with green chilies
- 1 cup beef broth or water
- Optional toppings: shredded cheese, sour cream, chopped cilantro, tortilla chips
Instructions
- -In a large pot or Dutch oven, cook the ground beef over medium heat until browned. Drain excess fat.-Add taco seasoning and ranch mix to the beef. Stir well to coat evenly.-Add the beans, corn, diced tomatoes, tomatoes with chilies, and broth. Stir to combine.-Bring to a boil, then reduce heat and simmer for 20–25 minutes.-Taste and adjust seasoning if needed.-Serve hot with desired toppings.
Notes
- Make it spicier: Add diced jalapeños or a pinch of cayenne pepper for extra heat.
- Protein swap: Substitute ground turkey or shredded chicken for a lighter version.
- Vegetarian option: Omit the meat and use an extra can of beans or lentils for a hearty vegetarian soup.
- Slow cooker method: Brown the meat first, then add all ingredients to a slow cooker. Cook on low for 6–8 hours or high for 3–4 hours.
- Freezer-friendly: This soup freezes well! Store in an airtight container for up to 3 months.
- Thicker soup: Reduce the broth amount or simmer longer uncovered to thicken.
- Topping ideas: Try avocado slices, lime wedges, or crushed tortilla chips for added texture and flavor.
- Ranch tip: Use homemade ranch seasoning if you prefer a less processed option.