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Ranch Taco Soup

Ranch Taco Soup

Prep:10minCook:35min

This taco soup recipe with ranch dressing and RO*TEL is a delicious, hearty bean and vegetable soup that cooks quickly for an easy weeknight dinner.

Updated at: Fri, 28 Mar 2025 14:06:09 GMT

Nutrition balance score

Great

Glycemic Index

42

Low

Glycemic Load

17

Moderate

Nutrition per serving

Calories322.5 kcal (16%)

Total Fat8.3 g (12%)

Carbs40.4 g (16%)

Sugars9.7 g (11%)

Protein23 g (46%)

Sodium1185.6 mg (59%)

Fiber10.6 g (38%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

1 poundlean ground beef

medium, chopped

1jalapeno pepper

seeded and minced

2 ½ cupswater

2 x 15 ouncecans crushed tomatoes

2 x 15 ouncecans pinto beans

1 x 15 ouncecan whole kernel corn

1 x 15 ouncecan black beans

rinsed and drained

1 x 10 ouncecan diced tomatoes and green chiles

1 x 3.8 ouncecan sliced black olives

2 tablespoonsranch dressing mix

1 x 1 ouncetaco seasoning mix

Instructions

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Notes

11 liked

1 disliked

Easy

Makes leftovers

Delicious

Go-to

Spicy

JEAN F· 8 months ago

Makes leftovers

Under 30 minutes

This is very forgiving. I could see it served over rice with guac or sour cream. It also works with tortilla scoops. Easy one pan dish

kjgirvin· 10 months ago

Makes leftovers

I didn’t add corn and I only did 1 can of everything with 2 cups of water. It was absolutely delicious!! I will definitely be making again

Heather Rosales· last year

Turned out as expected. I used the lower sodium taco seasoning and it was still plenty salty enough. In addition, I used chicken broth instead of water and it turned out quite well.

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