Slow Cooker Ranch Taco Soup
Recipes Beef Main Dish Seasonal cooking Slow Cooker Soups and stews
Description
This soup makes an easy weeknight meal for busy families. The slow cooker does all of the work. It's tasty, with lots of delicious flavors and textures.
Ingredients
Soup:
1 1/2 lb. ground beef
1 small onion, chopped
1 small green bell pepper, chopped
1/2 t. minced garlic
1/2 t. black pepper
1/2 t. ground cumin
1 t. salt
15 oz. can pinto beans, undrained
15 oz. can black beans, undrained
15 oz. can kidney beans, undrained
15 oz. can whole kernel white sweet corn, drained
14.5 oz. can petite diced tomatoes, undrained
4 oz. can chopped green chilies, undrained
1.5 oz. package taco seasoning, your favorite
1 oz. package dry Ranch dressing mix
Optional toppings: shredded cheese, sour cream, chopped green onions, crushed tortilla chips, and/or fresh cilantro
Directions
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Ground Beef Mixture:
In a large skillet over medium heat, add the ground beef, onion, green bell pepper, garlic, pepper, cumin, and salt. Cook for 7–10 minutes, stirring occasionally, until the beef is browned and the vegetables are tender. Discard excess grease, if needed.
Soup:
Transfer the ground beef mixture to a 3 quart slow cooker. Add the pinto beans, black beans, kidney beans, corn, tomatoes, green chilies, taco seasoning, and Ranch dressing mix; stir.
Cook:
Cover; cook on Low 2 to 3 hours until heated through and flavors are well combined, stirring occasionally, as needed.
Serve hot, garnished with choice of shredded cheese, sour cream, chopped green onions, crushed tortilla chips, or fresh cilantro.
10-12 servings.