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Total Time
35mins
Prep 20 mins
Cook 15 mins

Although many people love Taco Soup during the cold winter months, I cook it year-round! This a quick and simple recipe that will leave your friends & family wanting more. I always eat with tortilla chips like a dip, while some of my friends and family simply eat it by itself. This is also a good recipe for Potlucks at work.

Ingredients Nutrition

Directions

  1. Brown the ground beef and drain. (I typically add a little black pepper and garlic powder to the ground beef when I'm browning it, but it's not necessary).
  2. Mix ground beef, onion, corn, pinto beans, ranch dip mix, taco seasoning, and Rotel in a 5-quart pot/dutch oven and cook at medium heat until mixture boils (stir occasionally). Once boiling, reduce heat, cover and simmer for approximately 5-10 minutes, and serve.
  3. To serve, top individual servings with shredded cheese (to your liking) and tortilla chips for dipping.
Most Helpful

5 5

The use of a ranch seasoning packet caught my eye. I adapted the recipe to cook in the crockpot and opted to go meatless. I also decided to up the veggie content and threw in celery, julienned carrots, diced zucchini, and green pepper. The soup was very thick after several hours on low so I added some water. The soup was tasty; slightly spicy, still thicker than soup, and topped with a splash of lime, a dollop of sour cream, and cilantro more special than the normal crockpot taco soup. I served with Mom's Broccoli Cornbread #135953 and I'll repeat the menu. Thank you for sharing the recipe!