Description
A hearty and flavorful taco soup with a ranch twist, made with ground beef, beans, tomatoes, and spices. Perfect for a quick dinner and easily customizable with your favorite toppings.
Ingredients
- 1 lb (about 450 g) lean ground beef
- 1 medium onion, chopped
- 1 jalapeño (optional), seeded and minced
- 2 tablespoons olive oil
- 2½ cups water or beef broth
- 2 (15 oz) cans crushed tomatoes
- 1 (10 oz) can diced tomatoes with green chiles (such as RoTel)
- 2 (15 oz) cans pinto beans, drained
- 1 (15 oz) can black beans, rinsed and drained
- 1 (15 oz) can whole kernel corn, drained
- 2 tablespoons ranch dressing mix (dry)
- 1 (1 oz) envelope taco seasoning
- Salt and pepper, to taste
- Optional toppings: shredded cheese, sour cream, chopped cilantro, tortilla chips, diced avocado
Instructions
- In a large pot or Dutch oven over medium heat, warm the olive oil. Add the chopped onion and jalapeño (if using) and sauté until softened, about 3–4 minutes.
- Add the ground beef and cook, breaking it up with a spoon, until browned and no longer pink. Drain any excess fat if needed.
- Pour in the water or broth. Stir in crushed tomatoes, diced tomatoes with chiles, pinto beans, black beans, and corn.
- Sprinkle in the ranch dressing mix and taco seasoning. Stir thoroughly to combine all ingredients.
- Bring the mixture to a boil, then reduce heat to low. Cover and simmer for about 25–30 minutes, stirring occasionally, until flavors meld and the soup thickens slightly.
- Taste and adjust seasoning with salt and pepper if needed.
- Serve hot, offering optional toppings on the side so everyone can personalize their bowl.
Notes
- Use ground turkey or chicken for a lighter version.
- For a vegetarian version, omit meat and add more beans or vegetables.
- Adjust the spice level by including or omitting the jalapeño or using spicier seasonings.
- Can be made in a slow cooker or Instant Pot for convenience.
- Leftovers thicken over time—add a splash of broth when reheating.
