Sometimes, the best dinners are the ones that require the least amount of effort, and The Best Taco Soup is the undisputed champion of this category. This “dump-and-go” recipe is rich, beefy, and bursting with bold Mexican-inspired flavors. It’s essentially a deconstructed taco in soup form, loaded with ground beef, beans, corn, and savory spices. What sets this version apart is the addition of Ranch seasoning mix, which adds a creamy, herby depth that perfectly complements the taco spices. It’s a hearty, crowd-pleasing meal that tastes even better as leftovers.
Why You’ll Love This Recipe
The “Ranch” Secret
If you’ve never added dry Ranch dressing mix to your taco soup, you are in for a treat. It doesn’t make the soup taste like salad dressing; instead, the buttermilk powder and herbs in the mix act as a flavor enhancer, smoothing out the acidity of the tomatoes and adding a savory “umami” punch. It transforms a standard vegetable beef soup into something rich and addictive.
Pantry-Friendly & Budget Conscious
This soup is a masterclass in using canned goods. Aside from the ground beef and an onion, everything else comes from your pantry. It’s an incredibly economical way to feed a large family or meal prep for the week. Plus, it freezes beautifully, so you can always have a backup meal ready for those chaotic nights.
Ingredients
- 1 lb ground beef
- 1 medium onion, chopped
- 1 packet taco seasoning
- 1 packet Ranch seasoning mix (dry)
- 1 can (15oz) black beans, rinsed
- 1 can (15oz) pinto beans, rinsed
- 1 can (15oz) corn, undrained
- 1 can (10oz) Rotel (tomatoes w/ green chilies), undrained
- 1 can (28oz) diced tomatoes, undrained
Instructions
- Brown ground beef and onion in a large pot. Drain fat.
- Stir in taco seasoning and Ranch mix.
- Add all canned ingredients (tomatoes/corn with juices, beans rinsed). Stir.
- Simmer for 20-30 minutes. Serve with toppings.
Nutrition
Ingredient Highlights & Substitutions
Essential Ingredients
Ground Beef: Use 85/15 or 90/10 lean beef. It provides the hearty base.
Taco Seasoning: A standard packet or 3 tablespoons of homemade blend.
Ranch Seasoning Mix: The dry powder packet (like Hidden Valley).
Beans: A mix of black beans, kidney beans, and pinto beans adds texture and fiber.
Corn: Sweet corn adds a necessary crunch and sweetness.
Tomatoes: Diced tomatoes and Rotel (tomatoes with green chilies) provide the liquid and zest.
Smart Substitutions
You can easily swap the ground beef for ground turkey or chicken for a lighter version. If you want a vegetarian soup, use meatless crumbles or lentils and vegetable broth. You can make it creamy by stirring in a block of cream cheese at the end of cooking. If you don’t have Ranch packets, you can add onion powder, garlic powder, and dried dill to mimic the flavor.
Step-by-Step Instructions
Prep Phase
Dice the onion. Rinse and drain the beans (to reduce sodium and starch). Do not drain the corn or tomatoes; their juices add flavor to the broth.
Cooking Phase
In a large soup pot or Dutch oven, brown the ground beef and onion over medium-high heat until the meat is fully cooked and the onion is soft. Drain any excess grease.
Sprinkle the taco seasoning and Ranch seasoning over the meat and stir well to coat.
Pour in the undrained tomatoes, Rotel, undrained corn, rinsed beans, and beef broth. Stir to combine.
Bring the soup to a boil, then reduce the heat to low. Simmer uncovered for 20-30 minutes to allow the flavors to meld and the soup to thicken slightly.
Serve hot with your favorite taco toppings.
Pro Tips for Perfect Results
Technique Secrets
Using the liquid from the canned corn and tomatoes is a pro move. It adds sweetness and acidity that plain water or broth lacks. However, always rinse the beans, as the liquid in bean cans can be murky and overly salty. Simmering uncovered helps concentrate the flavors; if you want a soupier consistency, add an extra cup of broth.
Common Mistakes to Avoid
A common mistake is under-seasoning. With all the beans and veggies, the soup can handle bold flavors. Don’t be afraid to add extra chili powder or cumin if you like it punchy.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 350 kcal |
| Protein | 25g |
| Carbohydrates | 35g |
| Fat | 12g |
| Fiber | 10g |
Serving Ideas & Pairings
Presentation & Plating
Set up a topping bar! Sour cream, shredded cheddar cheese, diced avocado, tortilla chips (or Fritos), and lime wedges allow everyone to customize their bowl.
Pairing Suggestions
This soup is a meal in itself, but cornbread is a classic side. If you love hearty, meat-packed soups, you might also enjoy our Creamy Sausage Tortellini Soup (Slow Cooker) for an Italian twist on comfort food.
Frequently Asked Questions
Q1? Can I make this in a crockpot?
Yes! Brown the beef first, then dump everything into the slow cooker. Cook on Low for 4-6 hours.
Q2? Is it spicy?
The Rotel tomatoes add a mild kick. Use “Mild” Rotel or plain diced tomatoes if feeding sensitive palates.
Q3? How long does it last?
It keeps in the fridge for 4-5 days and actually tastes better on day two! It freezes for up to 3 months.
Conclusion
The Best Taco Soup is the ultimate busy-night dinner. It’s savory, satisfying, and packed with wholesome ingredients. Grab your can opener and get ready for a delicious meal with minimal effort.
