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Best Easy Crockpot Taco Soup with Ranch Seasoning

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This easy crockpot taco soup with ranch seasoning is a dump-and-go meal that delivers deep, savory flavor with minimal effort. Perfect for busy weeknights, it’s a crowd-pleaser that tastes like it simmered all day.

Ingredients

Scale
  • 1 lb ground beef (80/20 preferred)
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 (15 oz) can pinto beans, drained and rinsed
  • 1 (15 oz) can corn, drained (or 1 ½ cups frozen corn)
  • 1 (14.5 oz) can diced tomatoes with green chiles (like Rotel, undrained)
  • 1 (14.5 oz) can fire-roasted diced tomatoes (undrained)
  • 1 (8 oz) can tomato sauce
  • 1 (4 oz) can diced green chiles (optional, for extra heat)
  • 2 cups beef broth (or chicken broth)
  • 1 packet (1 oz) ranch seasoning mix (recommend Hidden Valley)
  • 1 packet (1 oz) taco seasoning mix (or 3 tablespoons homemade blend)
  • ½ teaspoon smoked paprika
  • ½ teaspoon cumin (optional)
  • For serving: shredded cheddar cheese, sour cream or Greek yogurt, fresh cilantro, diced avocado, tortilla chips or Fritos, lime wedges

Instructions

  1. Brown the beef: Heat a large skillet over medium-high heat. Add ground beef and diced onion. Cook, breaking up the meat, until beef is no longer pink and onion is soft (6-8 minutes). Drain excess fat if needed. Add minced garlic and cook 30 seconds until fragrant.
  2. Transfer the beef and onion mixture to a 6-quart or larger slow cooker.
  3. Add the canned goods: black beans, pinto beans, corn, diced tomatoes with green chiles, fire-roasted tomatoes, tomato sauce, and diced green chiles (if using). Do not drain the tomatoes.
  4. Pour in beef broth. Sprinkle ranch seasoning, taco seasoning, smoked paprika, and cumin over the top. Stir until well combined.
  5. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until bubbling and flavors are melded.
  6. Taste and adjust seasoning with salt or a squeeze of fresh lime juice if desired.
  7. Serve hot with desired toppings: shredded cheese, sour cream, cilantro, avocado, chips, and lime wedges.

Notes

For a thicker soup, mash half of the black beans before adding. For a creamy version, stir in 4 oz cream cheese or ½ cup heavy cream during the last 30 minutes. Leftovers keep up to 5 days in the fridge or freeze for up to 3 months. The soup tastes even better the next day.

Nutrition

Keywords: crockpot taco soup, ranch seasoning, easy taco soup, slow cooker soup, ground beef soup, weeknight dinner

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