Ranch Taco Soup
Ingredients:
For the Soup:
1½ pounds ground beef
1 small onion, chopped
1 small green bell pepper, chopped
½ teaspoon minced garlic
½ teaspoon black pepper
½ teaspoon ground cumin
1 teaspoon salt
1 (15 oz) can Bush's pinto beans, undrained
1 (15 oz) can Bush's black beans, undrained
1 (15 oz) can Bush's kidney beans, undrained
1 (15 oz) can whole kernel white sweet corn, drained
1 (14.5 oz) can petite diced tomatoes, undrained
1 (4 oz) can chopped green chilies
1 (1.5 oz) package taco seasoning
1 (1 oz) package ranch dressing mix
Directions:
Cook the Ground Beef Mixture:
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 7–10 minutes, stirring occasionally, until the beef is browned and the vegetables are tender. Drain any excess grease if needed.
Assemble the Soup:
Transfer the ground beef mixture to a 3-quart slow cooker.
Add the pinto beans, black beans, kidney beans, corn, diced tomatoes, green chilies, taco seasoning, and ranch dressing mix. Stir well to combine everything.
Cook:
Cover and cook on low for 2 to 3 hours until heated through and flavors are well combined. Stir occasionally if desired.
Serve:
Ladle the soup into bowls and serve hot. Optional garnishes include shredded cheese, sour cream, chopped green onions, crushed tortilla chips, or fresh cilantro.
Prep Time: 10 minutes | Cooking Time: 2–3 hours (slow cooker) | Total Time: ~3 hours
Servings: 10–12