Ranch Taco Soup

This taco soup recipe with ranch dressing and Rotel is a delicious, hearty bean and vegetable soup that cooks quickly for an easy weeknight dinner.

• Preparation Time: 10 mins
• Cooking Time: 35 mins
• Total Time: 45 mins
• Calories: 342 Calories

Ingredients

• 1 pound lean ground beef
• 1 (15 ounce) can whole kernel corn, drained
• 2 (15 ounce) cans pinto beans, drained
• 1 jalapeno pepper, seeded and minced
• 1 (15 ounce) can black beans, rinsed and drained
• 1 medium onion, chopped
• 1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®)
• 1 (1 ounce) envelope taco seasoning mix
• 1 (3.8 ounce) can sliced black olives, drained
• 2 (15 ounce) cans crushed tomatoes
• 2 tablespoons ranch dressing mix (such as Hidden Valley Ranch®)
• 2.5 cups water

Recipe Instructions

Step 1

Combine ground beef, onion, and jalapeño in a 4-quart soup pot. Cook over medium-high heat until beef is cooked through and no longer pink, about 5 minutes.

Step 2

Add water, crushed tomatoes, pinto beans, corn, black beans, diced tomatoes and green chiles, black olives, ranch dressing, and taco seasoning. Mix to combine. Bring soup to a boil, reduce heat, and simmer for 30 minutes.