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Cozy Slow Cooker Taco Soup with Easy Ranch Twist

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A warm, smoky, and slightly creamy taco soup made in the slow cooker with a secret ranch packet that adds savory depth. This budget-friendly, pantry-friendly meal is perfect for busy weeknights and is endlessly customizable with your favorite toppings.

Ingredients

Scale
  • 1 pound ground beef (80/20 works well; drain excess fat after browning)
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced (or 1 teaspoon garlic powder in a pinch)
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 (15-ounce) can pinto beans, drained and rinsed (or use kidney beans)
  • 1 (15-ounce) can corn, drained (frozen corn works too)
  • 1 (14.5-ounce) can diced tomatoes with green chiles (like Rotel)
  • 1 (14.5-ounce) can crushed tomatoes
  • 1 (4-ounce) can diced green chiles (optional, for extra mild heat)
  • 4 cups beef broth (low-sodium is best)
  • 1 (1-ounce) packet taco seasoning (McCormick or homemade)
  • 1 (1-ounce) packet ranch dressing mix (buttermilk ranch for best flavor)
  • Shredded cheddar or Mexican blend cheese (for topping)
  • Sour cream or Greek yogurt (for topping)
  • Fresh cilantro, chopped (for topping)
  • Diced avocado (for topping)
  • Tortilla chips or strips (for topping)
  • Sliced jalapeños (for topping)
  • Lime wedges (for topping)

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—about 6-8 minutes. If using 80/20 beef, drain off the excess fat, leaving about a tablespoon for flavor. Add the diced onion and minced garlic to the skillet and cook for another 2-3 minutes, until the onion is translucent and fragrant.
  2. Using a slotted spoon, transfer the beef mixture to your slow cooker.
  3. Add the drained and rinsed black beans, pinto beans, drained corn, diced tomatoes with green chiles, crushed tomatoes, and diced green chiles (if using). Do not drain the tomatoes. Give everything a quick stir to combine.
  4. Sprinkle the taco seasoning and ranch dressing mix over the top. Pour in the beef broth. Stir everything together until the seasoning packets are fully dissolved.
  5. Cover the slow cooker and cook on LOW for 6-8 hours or on HIGH for 3-4 hours. Resist the urge to lift the lid and stir during cooking.
  6. About 30 minutes before serving, taste the soup and adjust the seasoning. You might want a pinch of salt, some black pepper, or a squeeze of fresh lime juice. If the soup seems too thick, stir in a little extra broth or water. If it’s too thin, let it cook uncovered for 15-20 minutes to reduce.
  7. Ladle the soup into bowls and let everyone customize their toppings. Serve hot.

Notes

For best results, brown the beef first for deeper flavor. The ranch packet is non-negotiable—it adds a tangy richness. For a creamier version, stir in 4 ounces of softened cream cheese during the last 30 minutes of cooking. This soup freezes well for up to 3 months (leave out cream cheese if freezing). Leftovers taste even better the next day.

Nutrition

Keywords: slow cooker taco soup, ranch taco soup, easy taco soup, cozy soup, ground beef soup, slow cooker recipe, comfort food, pantry meal, budget-friendly

Find it online: https://oracooks.com/cozy-slow-cooker-taco-soup-with-easy-ranch-twist/