Effortless Slow Cooker Taco Soup with a Ranch Twist!

Craving a hearty, flavorful, and incredibly easy meal? Look no further! This Slow Cooker Taco Soup with Ranch Dressing Mix is the answer to your weeknight dinner dreams. It’s packed with all the classic taco flavors you love, amplified by the creamy tang of ranch, and requires minimal effort. Simply toss the ingredients into your slow cooker, set it, and forget it. You’ll come home to a warm, comforting bowl of deliciousness that the whole family will devour. This recipe is incredibly versatile and easily customizable to suit your taste preferences and dietary needs. Whether you’re a seasoned slow cooker pro or a complete beginner, this recipe is guaranteed to be a winner.

This recipe is perfect for busy weeknights, potlucks, or even meal prepping. The leftovers (if there are any!) taste even better the next day as the flavors meld together beautifully. So, grab your slow cooker and let’s get cooking!

Why You’ll Love This Slow Cooker Taco Soup

• Easy Peasy: Dump-and-go recipe – minimal prep work required.
• Flavor Explosion: The combination of taco seasoning and ranch dressing mix creates a truly irresistible flavor profile.
• Customizable: Easily adaptable to your liking – add your favorite veggies, adjust the spice level, or use different types of beans.
• Budget-Friendly: Uses affordable ingredients that you likely already have in your pantry.
• Perfect for Meal Prep: Makes a large batch that’s perfect for meal prepping or feeding a crowd.
• Family-Friendly: A crowd-pleasing recipe that even picky eaters will enjoy.

Ingredients You’ll Need

• Ground Beef: Provides a rich, savory base for the soup. You can also use ground turkey or chicken for a lighter option. 1 pound.
• Onion: Adds depth and sweetness to the flavor profile. 1 medium, chopped.
• Canned Diced Tomatoes: Essential for that classic taco soup taste. 2 (14.5 ounce) cans, undrained.
• Canned Black Beans: Adds heartiness and fiber. 1 (15 ounce) can, rinsed and drained.
• Canned Kidney Beans: Contributes to the variety of textures and flavors. 1 (15 ounce) can, rinsed and drained.
• Canned Corn: Adds a touch of sweetness and vibrant color. 1 (15 ounce) can, drained.
• Taco Seasoning: The key to that authentic taco flavor. 1 (1 ounce) packet.
• Ranch Dressing Mix: Adds a creamy tang that elevates the soup to another level. 1 (1 ounce) packet.
• Beef Broth: Provides the liquid base for the soup. 4 cups. You can substitute chicken or vegetable broth if preferred.
• Optional Toppings: Shredded cheese, sour cream, avocado, tortilla chips, cilantro, green onions, jalapenos.

Equipment

• Slow Cooker (6-quart or larger)
• Large Skillet (for browning the ground beef)
• Cutting Board
• Knife
• Can Opener
• Measuring Cups and Spoons

Step-by-Step Instructions

Step 1: Brown the Ground Beef

In a large skillet, brown the ground beef over medium-high heat. Drain off any excess grease. This step is important to prevent the soup from being too greasy.

Step 2: Add to Slow Cooker

Transfer the browned ground beef to your slow cooker.

Step 3: Add Remaining Ingredients

Add the chopped onion, diced tomatoes (undrained), black beans (rinsed and drained), kidney beans (rinsed and drained), corn (drained), taco seasoning, ranch dressing mix, and beef broth to the slow cooker.

Step 4: Stir Well

Stir all the ingredients together until well combined. Make sure the taco seasoning and ranch dressing mix are evenly distributed.

Step 5: Cook

Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. The longer it cooks, the more the flavors will meld together.

Step 6: Shred (Optional)

If you prefer a shredded beef texture, shred the ground beef with two forks before serving. This is entirely optional, but it can add a nice texture to the soup.

Step 7: Serve and Enjoy!

Ladle the taco soup into bowls and top with your favorite toppings, such as shredded cheese, sour cream, avocado, tortilla chips, cilantro, green onions, and jalapenos.

Tips and Variations

• Spice it Up: Add a pinch of cayenne pepper or a can of diced tomatoes with green chilies for extra heat.
• Make it Vegetarian: Omit the ground beef and add extra beans or vegetables. You can also use a vegetarian ground beef substitute.
• Add More Vegetables: Bell peppers, zucchini, or spinach would be great additions to this soup.
• Use Different Beans: Pinto beans or great northern beans would also work well in this recipe.
• Creamy Taco Soup: Stir in a block of cream cheese during the last 30 minutes of cooking for a creamier texture.
• Chicken Taco Soup: Substitute the ground beef with shredded cooked chicken.
• Add Rotel: For a spicier kick, add a can of Rotel tomatoes and green chilies.
• Thicken the Soup: If you prefer a thicker soup, mix a tablespoon of cornstarch with two tablespoons of cold water and stir it into the soup during the last 30 minutes of cooking.
• Make it in the Instant Pot: Brown the ground beef using the sauté function. Add the remaining ingredients and cook on high pressure for 15 minutes, followed by a natural pressure release for 10 minutes.

Serving Suggestions

• Serve with a side of cornbread or tortilla chips for dipping.
• Top with a dollop of sour cream or Greek yogurt for added creaminess.
• Add a sprinkle of fresh cilantro for a burst of freshness.
• Serve with a side salad for a complete and balanced meal.
• Make it a taco bar by offering a variety of toppings for your guests to choose from.

Make Ahead and Storage Instructions

Make Ahead: This soup can be made ahead of time and stored in the refrigerator for up to 3 days. The flavors will actually intensify as it sits.

Storage: Store leftover soup in an airtight container in the refrigerator for up to 3 days.

Freezing: This soup freezes well. Allow the soup to cool completely before transferring it to a freezer-safe container or freezer bag. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheating Instructions

Stovetop: Reheat the soup in a saucepan over medium heat, stirring occasionally, until heated through.

Microwave: Reheat the soup in a microwave-safe bowl in 1-minute intervals, stirring in between, until heated through.

Nutritional Information (Approximate)

Please note that the nutritional information is an estimate and may vary depending on the specific ingredients used.

• Calories: 350-450 per serving
• Protein: 25-35 grams
• Fat: 15-25 grams
• Carbohydrates: 30-40 grams
• Fiber: 8-10 grams

Recipe Card

Slow Cooker Taco Soup with Ranch Dressing Mix

Prep Time: 15 minutes

Cook Time: 6-8 hours (low) or 3-4 hours (high)

Servings: 6-8

Ingredients:

• 1 pound ground beef
• 1 medium onion, chopped
• 2 (14.5 ounce) cans diced tomatoes, undrained
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can kidney beans, rinsed and drained
• 1 (15 ounce) can corn, drained
• 1 (1 ounce) packet taco seasoning
• 1 (1 ounce) packet ranch dressing mix
• 4 cups beef broth
• Optional toppings: shredded cheese, sour cream, avocado, tortilla chips, cilantro, green onions, jalapenos

Instructions:

1. In a large skillet, brown the ground beef over medium-high heat. Drain off any excess grease.
2. Transfer the browned ground beef to your slow cooker.
3. Add the chopped onion, diced tomatoes (undrained), black beans (rinsed and drained), kidney beans (rinsed and drained), corn (drained), taco seasoning, ranch dressing mix, and beef broth to the slow cooker.
4. Stir all the ingredients together until well combined.
5. Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
6. If desired, shred the ground beef with two forks before serving.
7. Ladle the taco soup into bowls and top with your favorite toppings.

Enjoy this easy and delicious Slow Cooker Taco Soup with Ranch Dressing Mix! Let me know what you think in the comments below!