This Ground Beef Taco Soup Recipe with Ranch Dressing Mix is loaded with flavor and packed with protein. It's so easy to make in just 45 minutes and will become a family favorite.
When I thought about the ingredients for taco soup, I was like "is this really just a chili?" I didn't want it to be, so I made some changes to make more "taco" inspired by adding black beans, corn, taco and ranch seasoning, and enchilada sauce. It turned out so good and I can't wait for you to try it.
I'm a big fan of soup season and I'm always trying to get inspired with new flavor variations. If you love new soup ideas, make sure to try this White Lasagna Soup, Marry Me Chicken Soup and Tikka Masala Soup too!
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Why You'll Love This Soup:
- Easy to Make. Simple step by step instructions make this recipe so easy to whip up, even on a busy weeknight.
- Protein Packed. We've got ground beef, black beans and cheese for a nice protein boost! It's filling enough where you can serve it as a full meal.
- Quick. Ready to eat in 45 minutes.
- Perfect for the Whole Family. It's mild in spice and my kiddos love this one.
- Inexpensive. A cheap way to feed the family and we had leftovers for the next day too.
For more easy ground beef dinners, try this Ground Beef Broccoli and Noodles, Ground Beef Sweet Potatoes, Ground Beef Gnocchi, and Crispy Ground Beef Tacos (this one is a kid favorite).
Ingredients:
Ground Beef: I like an 85/15 lean to fat ratio for soups because it stays juicy, but doesn't leave a ton of grease in the pan like 80/20 will.
Canned Corn: This Mexicorn by Green Giant was yummy and didn't get soggy in the soup. I always look for a "crisp" version of canned corn.
Chicken Stock: Chicken stock almost always tastes better in soup versus chicken broth. It's richer because it's cooked with the bones.
Ranch Seasoning: You want the dry mix of Ranch seasoning. You can buy Hidden Valley or the store brand.
*Find the full recipe ingredients and quantities in the recipe card below.
Substitutions and Variations:
- If you use a fatty beef like 80/20, use a paper towel to soak up some of the excess grease in skillet before adding liquids.
- Want more spice? Double up the jalapeño or use spicy enchilada sauce or taco seasoning.
- Feel free to use Cheddar Cheese or Pepper Jack instead of Colby Cheese.
- For more topping ideas, try sour cream or diced avocado.
If you love this Taco Soup, you'll also love this Dutch Oven Chili, Green Chili Chicken, and White Chicken Chili with Cream Cheese.
How to Make Taco Soup with Ranch:
Step 1: In a Dutch Oven on medium heat on the stovetop, add in the ground beef and cook for about 2 to 3 minutes, breaking it up as it cooks.
Step 2: Toss in the onions and jalapeños and allow them to soften as the beef continues to brown.
Step 3: Once the beef is browned, stir in the ranch dressing mix, taco seasoning and salt. Cover and cook for about 3 minutes, allowing the onion and jalapeño to soften more. Pour in Rotel (tomatoes & green chiles), drained black beans, drained corn, and enchilada sauce. Stir well to combine.
Step 4: Pour in the chicken stock and stir. Cover and brings to a boil over medium heat. Stir again, reduce the heat to low and cover and cook for 25 minutes, stirring a few times, every 10 minutes.
Step 5: To serve, ladle into bowls. Top with a big sprinkle of cheese, tortilla strips and a lime wedge. Enjoy!
Expert Tips:
- If you have a lot of fat in the Dutch Oven from the beef, push all the beef, onion and jalapeño to one side of the pot and absorb some of the grease with paper towels.
- Drain and rinse the black beans well to avoid that dark sauce in the soup.
- I like to shred the cheese from a block because it melts almost instantly once you add it on top and stir. Bagged cheese has preservatives that don't melt well.
If you love taco recipes, try these Wonton Taco Cups, Crescent Taco Pinwheels, Taco Salad with Catalina Dressing, and Crockpot Birria Tacos.
More Soup Recipes You'll Want to Make:
If you tried this Taco Soup Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. I love hearing from you!
PrintRecipe
Ground Beef Taco Soup with Ranch Dressing Mix
- Total Time: 45 minutes
- Yield: About 6 bowls of soup 1x
Description
This Ground Beef Taco Soup Recipe with Ranch Dressing Mix is loaded with flavor and packed with protein. It's so easy to make in just 45 minutes and will become a family favorite.
Ingredients
- 1 lb ground beef, (preference for 85/15)
- 1 small yellow onion, diced
- 1 jalapeno, minced
- 2 tablespoons ranch dressing seasoning mix (powder)
- 1 teaspoon salt
- 1 tablespoon taco seasoning
- 15 ounce can black beans, rinsed and drained
- 10 ounce mild rotel (diced tomatoes and green chiles), pour in juices too
- 11 ounce can corn, drained (preference for crisp canned corn or mexicorn)
- 10 ounce mild enchilada sauce
- 32 ounce chicken stock
Toppings:
- 4 ounces Colby jack cheese, shredded
- 4 ounce bag of tortilla strips *you'll probably only use half the bag
- 1 lime, cut into wedges
Instructions
- In a Dutch Oven on medium heat on the stovetop, add in the ground beef and cook for about 2 to 3 minutes, breaking it up as it cooks.
- Toss in the onions and jalapeños and allow them to soften as the beef continues to brown.
- Once the beef is browned, stir in the ranch dressing mix, taco seasoning and salt. Cover and cook for about 3 minutes, allowing the onion and jalapeño to soften more. Pour in Rotel (tomatoes & green chiles), drained black beans, drained corn, and enchilada sauce. Stir well to combine.
- Pour in the chicken stock and stir. Cover and bring to a boil over medium heat. Stir again, reduce the heat to low and cover and cook for 25 minutes, stirring a few times, every 10 minutes.
- To serve, ladle into bowls. Top with a big sprinkle of cheese, tortilla strips and a lime wedge. Enjoy!
Notes
- If you have a lot of fat in the Dutch Oven from the beef, push all the beef, onion and jalapeño to one side of the pot and absorb some of the grease with paper towels.
- Drain and rinse the black beans well to avoid that dark sauce in the soup.
- I like to shred the cheese from a block because it melts almost instantly once you add it on top and stir. Bagged cheese has preservatives that don't melt well.
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: stovetop
- Cuisine: Mexican
Holly says
Delicious and so easy to make! Will definitely make again!