Taco Soup with Ranch Dressing Recipe
Taco soup with ranch is the legendary dump-and-simmer: ground beef plus five cans plus two seasoning packets (taco and ranch — yes, ranch, trust the church cookbook on this) equals a pot that feeds eight in thirty-five minutes. The ranch packet is the sleeper ingredient, adding a tangy buttermilk depth that plain taco soup lacks — it's what people can't identify and can't stop eating. Top with corn chips, cheese, and sour cream, and watch it disappear at every tailgate and potluck you ever bring it to.
Jump to Recipe ↓Ingredients
- 2 lbs ground beef
- 1 onion, diced
- 1 packet (1 oz) taco seasoning
- 1 packet (1 oz) ranch dressing mix
- 1 can (15 oz) black beans, drained
- 1 can (15 oz) pinto beans, drained
- 1 can (15 oz) corn, undrained
- 1 can (10 oz) Ro-Tel, undrained
- 1 can (14.5 oz) diced tomatoes, undrained
- 2 cups beef broth
- Toppings: corn chips, shredded cheddar, sour cream, sliced jalapeño, cilantro
Instructions
- Brown the beef with the onion in a large pot; drain.
- Stir in both seasoning packets.
- Add the beans, corn, Ro-Tel, tomatoes, and broth — liquids and all where noted.
- Simmer uncovered 25 minutes, stirring occasionally, until slightly thickened.
- Serve loaded with corn chips, cheese, and sour cream.
Ingredient Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| Ground beef | Ground turkey or shredded chicken | Rotisserie chicken version simmers just 15 minutes |
| Ranch packet | 2 tbsp homemade: dried buttermilk, dill, garlic and onion powder | The from-scratch mirror |
| Corn chips | Tortilla chips or cornbread | Regional preference; all correct |
| Beef broth | One bottle of beer + 1 cup water | The tailgate edition |
Storage & Reheating
Refrigerates 4 days and — the eternal chili rule — peaks on day two.
A top-three freezer soup: flat bags, 3 months, zero texture loss. Thaw overnight or straight into a pot on low.
Frequently Asked Questions
Ranch dressing mix in soup — really?
Really. It reads as tangy depth, not “ranch,” and it's the difference between taco soup and watery chili. The recipe predates the internet; grandmothers knew.
Is this just chili?
Cousins, not twins — taco soup is brothier, corn-forward, and taco-seasoned rather than chili-powder-built. It also takes 35 minutes instead of 3 hours.
Can I do it in the crockpot?
Brown the beef, then everything on LOW 4–6 hours. It's nearly indestructible — the reason it staffs every potluck sign-up sheet.
How do I thicken or thin it?
Thicker: simmer longer uncovered or mash some beans. Thinner: more broth. It's soup; it forgives.
Taco Soup with Ranch Dressing — Quick Card
Prep 10 min · Cook 25 min · Serves 8
Nutrition Facts (estimated, per serving)
| Calories | Protein | Carbs | Fat | Sodium |
|---|---|---|---|---|
| 430 kcal | 32g | 38g | 17g | 1150mg |
