Description
A hearty, creamy, and zesty Ranch Taco Soup packed with ground beef, beans, and bold Tex-Mex flavors, perfect for cozy dinners or crowd-pleasing gatherings.
Ingredients
- Ground Beef: 1 pound
- Yellow Onion: 1 medium, diced
- Garlic: 3 cloves, minced
- Taco Seasoning: 1 packet (about 1 ounce)
- Ranch Seasoning Mix: 1 packet (about 1 ounce)
- Diced Tomatoes: 1 can (14.5 ounces)
- Rotel Tomatoes with Green Chiles: 1 can (10 ounces)
- Black Beans: 1 can (15 ounces), drained and rinsed
- Pinto Beans: 1 can (15 ounces), drained and rinsed
- Corn Kernels: 1 cup, frozen or canned
- Beef Broth: 3 cups
- Olive Oil: 1 tablespoon
- Salt and Black Pepper: to taste
Instructions
- Preheat Your Equipment: Heat olive oil in a large pot over medium heat.
- Combine Ingredients: Add diced onion and sauté for 3–4 minutes. Stir in garlic, then add ground beef and cook until browned.
- Prepare Your Cooking Vessel: Drain excess fat. Stir in taco and ranch seasoning.
- Assemble the Dish: Add diced tomatoes, Rotel, beans, corn, and beef broth. Stir to combine.
- Cook to Perfection: Bring to a boil, then reduce heat and simmer uncovered for 15–20 minutes.
- Finishing Touches: Adjust seasoning with salt and pepper. Add cream or sour cream if desired.
- Serve and Enjoy: Top with cheese, tortilla strips, avocado, or cilantro and enjoy warm.
Notes
- Use fire-roasted tomatoes for smoky flavor.
- Blend a portion of the soup for extra creaminess.
- Add lime juice at the end for a zesty finish.
- Store leftovers in the fridge for up to 4 days or freeze for 3 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Sugar: 4g
- Sodium: 980mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 26g
- Cholesterol: 65mg