Ranch Taco Soup
Description
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.
Ingredients
•
1 pound lean ground beef
•
1 medium onion, chopped
•
1 jalapeno pepper, seeded and minced
•
2 1/2 cups water
•
2 (15 ounce) cans crushed tomatoes
•
2 (15 ounce) cans pinto beans, drained
•
1 (15 ounce) can whole kernel corn, drained
•
1 (15 ounce) can black beans, rinsed and drained
•
1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®)
•
1 (3 4/5 ounce) can sliced black olives, drained
•
2 tablespoons ranch dressing mix (such as Hidden Valley Ranch®)
•
1 (1 ounce) envelope taco seasoning mix
Directions
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.
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.