Taco Soup With Ranch Food

TACO SOUP WITH RANCH

Steps:

• In a medium pot set over medium heat, heat the olive oil. Add ground beef and sauté, breaking up with a spoon, until browned and cooked through.
• Stir in the beans, tomatoes, corn, seasoning mix and broth. Break the tomatoes up with a spoon.
• Continue to cook for another 10 to 15 minutes, until the flavors are blended. Serve hot with toppings of choice.

RANCH TACO SOUP

Steps:

• Combine ground beef, onion, and jalapeno in a 4-quart soup pot and cook over medium-high heat until beef is cooked through and no longer pink, about 5 minutes.
• Add crushed tomatoes, pinto beans, water, 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.

EASY TACO SOUP WITH RANCH

Steps:

• In your soup pot cook the ground beef and chopped onion until no longer pink. Drain
• Stir in taco seasoning.
• Add remaining ingredients and mix well.
• Bring soup to a boil then reduce heat to a simmer.
• Simmer uncovered for about 20 minutes or until heated through.
• Serve with suggested garnishes listed above.

SLOW COOKER TACO SOUP WITH RANCH DRESSING MIX

Steps:

• Heat a large skillet over medium-high heat; cook and stir beef until crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Transfer beef to a slow cooker and sprinkle with the taco seasoning mix and ranch dressing mix.
• Add the diced tomatoes and green chiles, corn, and black beans, all with their liquid, to the slow cooker. Stir the black olives, onion, bell pepper, and tomato juice into the ground beef mixture. Cook on Low until the vegetables are completely tender, about 5 hours.

TACO SOUP

Steps:

• Brown meat and onions and drain.
• Mix ranch dressing and taco seasoning into meat.
• Without draining, add all of the other ingredients.
• Simmer 1 hour. Serve with any appetizer or side dish.

EASY TACO SOUP WITH GROUND BEEF

Steps:

• Add beef, onion, and garlic to a 4- to 6-quart Dutch oven. Cook over medium heat, stirring and breaking up lumps, until meat is browned and onion is tender, 5 to 7 minutes.
• Stir in diced tomatoes, corn, beans, tomato sauce, beef broth, green chiles, chili powder, and cumin. Bring to a boil; reduce heat to low. Simmer, covered, about 20 minutes.
• Serve soup topped with Cheddar cheese, sour cream, crushed chips, jalapeño slices, and/or black pepper.

ROTEL & RANCH TACO SOUP

Steps:

• Brown hamburger meat then drain.
• Add taco seasoning and ranch dressing mix, mix thoroughly.
• Then add hominy, pinto beans, cream corn and Rotel tomatoes, stir together.
• Simmer over low heat till bubbly.
• Serve with tortilla chips and cheddar cheese.