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This ranch taco soup is super easy to make and perfect for large gatherings. It makes a lot and we love it with fritos and shredded cheese. It’s definitely a comfort meal and perfect for tailgating or camping.

Ingredients for Ranch Taco Soup:

Ground beef


green pepper

minced garlic

black pepper



pinto beans

Black bean

kidney beans

whole grain white sweet corn

petit diced tomato

green chilli

octopus seasoning

ranch dressing mix

Fritos (optional)

shredded cheese (optional)

This hearty dish is very simple, just cook ground beef with peppers and onions and put everything in a pot. That’s why it’s perfect for gatherings. Because it’s so easy to make a lot!

Now..we use the ranch dressing mix, but you can easily use the ranch dressing. Please try it. I also enjoy topping this soup with sour cream. Just delicious!

We always have leftovers, which are also delicious baked in a tortilla for a few minutes and served with sour cream cheese and salsa!

Lunch Taco Soup - The Southern Lady Cooks

Lunch Taco Soup - The Southern Lady Cooks

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lunch taco soup

This ranch taco soup is sure to be a favourite.

preparation time15 minutes

cooking time3 time

total time3 time 15 minutes

course: main course, soup

cooking: south america

keyword: lunch taco soup

Serving: Ten serving

author: The Southern Lady Cooks

  • 1 1/2 lb Ground beef
  • 1 mini onions chopped
  • 1 small peppers chopped
  • 1/2 tea spoon minced garlic
  • 1/2 tea spoon black pepper
  • 1/2 tea spoon cumin
  • 1 tea spoon salt
  • 1 15-ounce can of bush pinto beans, undrained
  • 1 15 oz can Bush’s black beans, undrained
  • 1 15-ounce can of bush beans, undrained
  • 1 15-ounce can of whole-grain white sweet corn, drained
  • 1 14.5 oz can petit diced tomatoes, no draining
  • 1 4 oz can chopped green chillies
  • 1 1.5 oz package of taco seasoning
  • 1 1 oz package ranch dressing mix
  • Brown ground beef with onions, peppers and spices in a skillet on the stove.

  • Add all the ingredients to the pot and mix the ground beef. Simmer over low heat for 2-3 hours.

  • This nearly fills the top of a 3-quart crockpot, about 10-12 servings.

I always have leftovers from this stew. On the second day, I eat tortillas with sour cream, salsa and shredded cheese, which I also love.

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