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Best Easy Dump-and-Go Crockpot Taco Soup with Ranch

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This easy dump-and-go crockpot taco soup with ranch seasoning is a crowd-pleasing comfort food that practically cooks itself. With pantry-friendly ingredients and a creamy, savory broth, it’s perfect for busy weeknights or stress-free hosting.

Ingredients

Scale
  • 1 pound ground beef (or ground turkey, chicken, or plant-based crumbles)
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 can (15 ounces) kidney beans, drained and rinsed
  • 1 can (15 ounces) corn, drained
  • 1 can (14.5 ounces) diced tomatoes (fire-roasted preferred)
  • 1 can (10 ounces) Rotel (diced tomatoes with green chiles)
  • 1 can (8 ounces) tomato sauce
  • 2 cups beef broth (low-sodium preferred)
  • 1 packet (1 ounce) ranch seasoning mix
  • 1 packet (1 ounce) taco seasoning mix
  • Optional toppings: shredded cheddar cheese, sour cream, fresh cilantro, diced avocado, sliced jalapeños, tortilla chips, lime wedges

Instructions

  1. Brown the ground beef (optional but recommended): Heat a large skillet over medium-high heat, add the ground beef, and cook until browned, breaking it up with a spoon, about 5 to 7 minutes. Drain excess fat.
  2. Prep your cans: Open all cans. Drain and rinse the black beans, kidney beans, and corn.
  3. Layer ingredients in the crockpot: Add the browned beef (or raw beef if skipping browning) to the bottom of a 6-quart slow cooker. Add the drained beans, corn, diced tomatoes, Rotel, and tomato sauce. Pour in the beef broth.
  4. Add the seasoning packets: Sprinkle both the ranch seasoning and taco seasoning over the top. Let sit for a minute before stirring to prevent clumping.
  5. Stir everything together until the seasonings are fully incorporated and the soup looks uniform. Scrape the bottom of the crockpot.
  6. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
  7. About 30 minutes before serving, taste and adjust seasoning. Add salt and pepper if needed. For more heat, stir in cayenne or chopped jalapeños. If too thick, add a splash more broth or water.
  8. Serve hot with desired toppings. Set up a toppings bar for guests to customize their bowls.

Notes

For best flavor, brown the beef first. Use low-sodium broth to control salt. Let soup rest 15-20 minutes before serving. Leftovers taste even better the next day. Freezes well for up to 3 months.

Nutrition

Keywords: crockpot taco soup, dump-and-go, ranch seasoning, slow cooker, easy dinner, comfort food, potluck

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