Description
This comforting ranch taco soup recipe is a hearty, one-pot slow cooker meal packed with bold Tex-Mex flavor, perfect for easy weeknight dinners or meal prep.
Ingredients
1 1/2 pounds ground beef
1 small onion, chopped
1 small green bell pepper, chopped
1/2 teaspoon minced garlic
1/2 teaspoon black pepper
1/2 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 packet (1.5 oz) taco seasoning
1 packet (1 oz) ranch dressing mix
Instructions
1. In a large skillet over medium heat, cook ground beef with chopped onion, bell pepper, garlic, cumin, black pepper, and salt for 7–10 minutes. Drain grease if needed.
2. Transfer the cooked beef mixture to a 3-quart slow cooker.
3. Add pinto beans, black beans, kidney beans, corn, diced tomatoes, and green chilies.
4. Stir in taco seasoning and ranch dressing mix until fully combined.
5. Cover and cook on low for 2–3 hours until flavors are blended and soup is hot.
6. Serve in bowls topped with shredded cheese, sour cream, tortilla chips, or fresh cilantro.
Notes
Store leftovers in airtight containers for up to 4 days.
Freeze in freezer-safe bags or containers for up to 2 months.
Reheat on stovetop or microwave and top with fresh garnish if desired.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 5g
- Sodium: 980mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 24g
- Cholesterol: 65mg
Keywords: comforting ranch taco soup recipe, slow cooker soup, budget-friendly dinner ideas, hearty soups for cold weather, one-pot comfort food recipe