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.
- 453.59 g ground beef or 453.59 g ground turkey
- 1 onions, chopped or 236.59 ml frozen chopped onions
- 425.24 g can whole kernel corn
- 425.24 g can ranch style beans
- 425.24 g can ranch-style beans with jalapenos
- 226.79 g package Hidden Valley Ranch dip
- 226.79 g package taco seasoning mix
- 283.49 g can Rotel Tomatoes
- shredded cheddar cheese
- tortilla chips
- 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).
- 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.
- To serve, top individual servings with shredded cheese (to your liking) and tortilla chips for dipping.
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!