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
onion
green pepper
minced garlic
black pepper
cumin
salt
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!
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lunch taco soup
This ranch taco soup is sure to be a favourite.
Serving: Ten serving
- 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
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Brown ground beef with onions, peppers and spices in a skillet on the stove.
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Add all the ingredients to the pot and mix the ground beef. Simmer over low heat for 2-3 hours.
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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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