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Easy Crockpot Taco Soup with Ranch Seasoning

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This Easy Crockpot Taco Soup with Ranch Seasoning is a simple, throw-it-all-in kind of soup that uses a packet of ranch seasoning for a creamy, herby depth. It’s the perfect set-it-and-forget-it meal for busy weeknights, ready in just 10 minutes of prep.

Ingredients

Scale
  • 1 lb (450g) ground beef (85/15 lean)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 14.5 oz (411g) canned diced tomatoes (fire-roasted preferred), undrained
  • 10 oz (283g) canned Rotel tomatoes & green chiles, undrained
  • 15 oz (425g) canned black beans, drained and rinsed
  • 15 oz (425g) canned corn, drained
  • 2 cups (480ml) low-sodium beef broth
  • 1 packet (about 1 oz / 28g) taco seasoning
  • 1 packet (about 1 oz / 28g) ranch dressing mix
  • Optional toppings: shredded cheddar cheese, sour cream, diced avocado, fresh cilantro, crushed tortilla chips, lime juice

Instructions

  1. Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a wooden spoon, until no longer pink (5-7 minutes). Drain excess fat.
  2. Add the diced onion to the skillet with the beef and cook for 2-3 minutes until softened. Add the minced garlic and cook for 30 seconds until fragrant.
  3. Transfer the beef and onion mixture to a 6-quart or larger slow cooker.
  4. Add the undrained diced tomatoes, undrained Rotel tomatoes, drained and rinsed black beans, and drained corn to the slow cooker.
  5. Pour in the beef broth. Sprinkle the taco seasoning and ranch dressing mix over the top. Stir everything together until well combined.
  6. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours.
  7. About 30 minutes before serving, taste and adjust seasoning with salt and pepper if needed (be cautious with salt as the seasoning packets are salty).
  8. Ladle into bowls and serve with desired toppings.

Notes

Use low-sodium broth to control saltiness. For a thicker soup, mash some beans against the side of the crockpot 30 minutes before serving or stir in a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water). For a creamier version, stir in 4 oz cubed cream cheese during the last 30 minutes of cooking. Leftovers keep in the fridge for up to 5 days and freeze well for up to 3 months.

Nutrition

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

Find it online: https://dahliadishes.com/easy-crockpot-taco-soup-with-ranch-seasoning/