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Taco Soup With Ranch Packet

Taco soup with ranch packet is a hearty Tex-Mex bowl made with browned ground beef, beans, corn, and tomatoes simmered until thick and flavorful. Ranch dressing mix and taco seasoning packets blend into a bold, savory broth that clings to every spoonful.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: Tex-Mex
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Beef and aromatics
  • 1 lb ground beef
  • 1 onion, diced
  • 4 cup beef broth
Canned vegetables and tomatoes
  • 1 can (15 oz) black beans, drained
  • 1 can (15 oz) kidney beans, drained
  • 1 can (15 oz) corn, drained
  • 1 can (10 oz) Rotel tomatoes
  • 1 can (14 oz) diced tomatoes
Seasonings
  • 1 packet (1 oz) taco seasoning
  • 1 packet (1 oz) Hidden Valley Ranch dressing mix
Toppings
  • 1 shredded cheddar
  • 1 sour cream
  • 1 tortilla chips
  • 1 green onions
  • 1 jalapeños

Equipment

  • 1 Dutch oven

Method
 

Brown the beef
  1. Heat a large pot over medium-high heat, add the ground beef, and cook until browned, stirring often. Drain excess fat for a cleaner flavor and lighter texture.
Build the base
  1. Add the diced onion to the pot and cook for 3 minutes, stirring until fragrant and slightly softened.
  2. Pour in the black beans, kidney beans, corn, Rotel tomatoes, and diced tomatoes, then sprinkle in the taco seasoning and ranch dressing mix over the top. Let everything settle so the seasonings start hydrating.
Simmer
  1. Pour in the beef broth and stir everything together until the powders dissolve and the soup looks evenly speckled.
  2. Bring the mixture to a boil, then reduce to a gentle simmer and cook for 15-20 minutes. Keep an eye out for steady bubbling and slightly thickened broth.
Finish and serve
  1. Taste the soup and add salt only if needed, since both seasoning packets are already salty. Stir well after adjusting.
  2. Serve hot with shredded cheddar, sour cream, tortilla chips, green onions, and jalapeños. Add toppings right before eating for the best chip crunch.

Notes

Pro tip: simmer uncovered for part of the time to concentrate the broth if you like it thicker. Store leftovers in the refrigerator up to 3-4 days; reheat on the stove or microwave until hot. Freezing is yes—freeze in sealed containers up to 2 months, then thaw and reheat; add fresh toppings after reheating. For a lighter option, swap the ground beef for lean ground turkey or use reduced-sodium ranch dressing mix if available.