Description
Discover how to make a flavorful Ranch Taco Soup with step-by-step instructions. Perfect for any meal, this recipe blends spices and textures for a delicious dish.
Ingredients
- 1 pound (454 g) lean ground beef
- 1 medium onion, chopped
- 1 jalapeno pepper, seeded and minced
- 5 cup (600 ml) s water
- 2 (15 ounce (425 g)) cans crushed tomatoes
- 2 (15 ounce (425 g)) cans pinto beans, drained
- 1 (15 ounce (425 g)) can whole kernel corn, drained
- 1 (15 ounce (425 g)) can black beans, rinsed and drained
- 1 (10 ounce (283 g)) can diced tomatoes and green chiles (such as RO*TEL®)
- 1 (3.8 ounce (108 g)) can sliced black olives, drained
- 2 tablespoon (30 ml) s ranch dressing mix (such as Hidden Valley Ranch®)
- 1 (1 ounce (28 g)) envelope taco seasoning mix
Instructions
- Place the ground beef, chopped onion, and minced jalapeño into a 4-quart pot. Cook on medium-high until the beef is browned and fully cooked, approximately 5 minutes.
- Pour in the water, crushed tomatoes, drained pinto beans, drained corn, rinsed black beans, diced tomatoes and green chiles, drained black olives, ranch dressing mix, and taco seasoning. Stir everything together. Allow the mixture to come to a boil, then lower the heat and let it simmer for 30 minutes.
Notes
- Sauté onion and jalapeño until soft and fragrant to boost flavornThoroughly rinse black beans to reduce sodium and enhance tastenSimmer with less water for a thicker soup, stirring occasionally
