This taco soup recipe with ranch has quickly become one of my favorite meals to serve when I’m hosting family or friends. It’s rich and hearty, full of familiar Mexican-inspired flavors, and thanks to the slow cooker, most of the work is hands-off.
I started making this soup when I had a group of teens coming over for dinner. It was an easy make-ahead meal. It’s also great for casual gatherings like Taco Tuesday or game day. The Velveeta and ranch mix create a creamy, slightly tangy base that pairs so well with seasoned ground beef, beans, and sweet corn. It’s a guaranteed crowd-pleaser!
Everybody Loved My Taco Soup Recipe with Ranch
If you’re looking for a soup that’s creamy, cheesy, and bursting with savory flavor, this one will be a hit at any gathering. It’s simple enough for beginners to make with ease, and the prep takes just 20 minutes, perfect for last-minute hosting or weeknight dinners, just like my hearty and flavorful Tex-Mex Chicken Taco Soup Recipe. I love that it uses basic pantry staples, keeping things budget-friendly. For extra ease, you can prep the veggies and brown the meat ahead of time. And if you want to mix things up, try using your favorite beans or swap in ground turkey for a lighter version.
Gina’s Quick Tips Before You Get Started
Important Prep Tips Before Starting the Recipe:
- Be sure you cube your Velveeta cheese so it’s ready to stir in at the end.
- Pre-chop vegetables, and drain your beans and corn before starting to avoid a watery soup.
- You’ll need a large skillet and a 6-quart or larger slow cooker.
Common Mistakes When Making This Recipe
- Adding the cheese too early: Velveeta should go in during the final 30 minutes so it melts perfectly.
- Not draining grease: Leaving too much grease in the ground beef can make the soup overly oily.
Ingredient Tips
Here’s a quick overview of the key ingredients for this recipe. For the full list of ingredients and exact measurements, be sure to check the recipe card at the bottom of this post.
- Ground beef: Use 80/20 or leaner. Ground turkey or chicken works great too.
- Ranch dressing mix: Use a full packet or 2 tablespoons of dry mix. Hidden Valley works well.
- Taco seasoning: Store-bought or homemade, both work. Adjust the spice level to taste. For a flavorful upgrade, try using this Homemade Mexican Seasoning Mix.
- Pinto and black beans: Canned, drained, and rinsed. You can substitute kidney or cannellini beans.
- Rotel tomatoes with green chiles: Adds zest and spice. Use mild or mediu,m depending on preference.
- Corn: Yellow or white, canned or frozen. If you want to pair this soup with another corn-based dish, serve it with Creamy Baked Corn Casserole Recipe for a delicious and cozy meal.
- Onion and bell peppers: Any color bell peppers work. Dice them evenly so they cook at the same rate and blend smoothly into the soup. If you’re short on time, frozen pepper mixes work well too.
- Beef broth: Use low-sodium if possible to control the salty taste.
- Velveeta cheese: Cube it for easier melting. You can also try using a blend of cream cheese and shredded cheddar for a slightly tangier, homemade alternative.
How To Make Taco Soup Recipe with Ranch
Prep the Ingredients & Brown the Beef
Dice the onion and bell peppers. Drain and rinse the beans and corn. Set Velveeta aside for later.
In a large skillet over medium heat, cook ground beef until no longer pink. Break it up with a spoon. Tilt the pan, spoon off excess grease, and return to heat. Add chopped onions to the beef and sauté for 2–3 minutes until they begin to soften.
Cook in the Crockpot
Transfer the cooked beef and onions to your slow cooker. Add pinto beans, black beans, corn, bell peppers, Rotel, tomato sauce, green chiles, beef broth, taco seasoning, and ranch mix. Stir well.
Cover and cook on LOW for 5–6 hours or HIGH for 3–4 hours.
Add Velveeta
About 30 minutes before the end, cube and stir in Velveeta. Let it melt completely.
Stir well, ladle into bowls, and top with your favorites: tortilla chips, sour cream, shredded cheese, avocado, or cilantro. You might also enjoy it topped with my pickled jalapenos or oven-roasted jalapenos.
Yes. Brown the beef with onions using the sauté function, then pressure cook the soup for 15 minutes with a natural release. Add cheese after cooking.
Variations, Substitutions, and Recipe Tips
Dietary Modifications: Try ground turkey for a leaner option.
Flavor Enhancements: Add cumin, smoked paprika, or hot sauce for a bolder kick. Garnish with jalapeños or lime juice. This also works great in dishes like Cheesy Tortilla Mexican Chicken Soup Recipe (Slow Cooker).
Add-In Options: Stir in an extra can of your favorite variety of beans to bulk it up.
Simple Substitutions: No Rotel? Use diced tomatoes with a few chopped green chiles.
Tips for Recipe Success: Don’t skip draining beans and corn or it will thin the soup. After stirring in the melted cheese, give the soup a few minutes to rest with the lid on before serving. This allows the flavors to settle and the consistency to thicken slightly.
Try sour cream, shredded cheese, crushed tortilla chips, avocado, sweet and spicy cowboy candy , or chopped green onions.
Storage and Reheating Instructions
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Freeze for up to 3 months in freezer-safe containers. Defrost in the fridge overnight.
- Reheat gently on the stovetop or microwave, stirring occasionally. Add broth if it’s too thick.
Biblical Hospitality Tips
“Biblical hospitality is less about entertaining and more about serving others with joy, even in the everyday.”
—Intentional Hospitality
There’s a quiet kind of ministry in meals that cook themselves while you go about your day. This creamy taco soup recipe with ranch dressing isn’t just easy, it’s dependable. It fills the kitchen with inviting aromas and frees you to focus on your guests rather than the stove. That kind of freedom creates space for deeper conversation and meaningful connection.
Hostessing Tips for Comfort-Focused Gatherings
- Hospitality as Ministry: Keep an extra container or two on hand to send leftovers home with guests who may need a meal for tomorrow.
- Setting a Welcoming Atmosphere: Serve straight from the slow cooker with a “build-your-own toppings” bar so guests can customize their bowls. Try pairing this setup with ideas from the Mexican Dinner Party menu for more crowd-pleasing inspiration.
- Prep-Ahead Tip: Make the full soup the day before, cool, and refrigerate. Reheat on the stovetop or in a slow cooker on warm.
Who will you share this warm, cheesy bowl of taco soup with? Let me know in the comments! If this recipe made your dinner easier, be sure to share it with a friend or save it to your hosting board on Pinterest. You can also sign up for my email list for more stress-free recipes, faith-driven hosting tips, and free hospitality printables.
Do you have a question about the recipe? Feel free to ask in the comments below. I’m here to help!
Creamy CrockPot Taco Soup Recipe with Ranch
Note: Be sure to read through the recipe’s post for tips and details about this recipe.
You can add any recipe from Intentional Hospitality to your shopping list to plan a full menu!
Ingredients
- 1/2 cup white or yellow onion, diced
- 1/3 cup yellow bell pepper, diced
- 1/3 cup orange bell pepper, diced
- 1/3 cup green bell pepper, diced
- 15 ounces pinto beans, canned, drained and rinsed
- 15 ounces black beans, canned, drained and rinsed
- 15 ounces corn, canned, white or yellow, drained
- 1 pound ground beef, 80/20 blend
- 10 ounces tomatoes with green chilies, mild or medium, canned
- 8 ounces tomato sauce, canned
- 4 ounces green chile peppers, canned, diced
- 14.5 ounces beef broth, canned
- 2 tablespoons homemade taco seasoning, or 2 packets of taco seasoning
- 2 tablespoons ranch dressing powder mix
- 16 ounces Velveeta cheese, cubed
Instructions
Prepare the Ingredients
- Dice the onion and bell peppers.1/2 cup white or yellow onion, 1/3 cup yellow bell pepper, 1/3 cup orange bell pepper, 1/3 cup green bell pepper
- Drain and rinse the beans and corn.15 ounces pinto beans, 15 ounces black beans, 15 ounces corn
Brown the Beef and Sauté Onions
- In a large skillet over medium heat, cook the ground beef until no longer pink. Break it apart with a wooden spoon or meat chopper.1 pound ground beef
- Tilt the skillet to allow grease to pool, then carefully spoon it out or blot with a paper towel.
- Return the skillet to heat, add diced onions, and sauté for about 2 minutes until they begin to soften.
Build the Soup in the Slow Cooker
- Transfer the cooked beef and onions to the slow cooker.
- Add the pinto beans, black beans, corn, diced bell peppers, tomatoes with green chilies, tomato sauce, diced green chiles, beef broth, taco seasoning, and ranch dressing mix.10 ounces tomatoes with green chilies, 8 ounces tomato sauce, 4 ounces green chile peppers, 14.5 ounces beef broth, 2 tablespoons homemade taco seasoning, 2 tablespoons ranch dressing powder mix
- Stir well to combine.
Slow Cook
- Cover with the lid and cook: On low for 5 to 6 hours or on high for about 4 hours
Add Cheese and Finish Cooking
- About 30 minutes before the end of cooking, cube the Velveeta cheese and stir it into the soup.16 ounces Velveeta cheese
- Cover again and cook for the remaining 30 minutes until the cheese is melted and the soup is creamy.
Serve
- Stir the soup well before serving to fully combine all ingredients.
- Serve hot with optional toppings like crushed tortilla chips, shredded cheese, sour cream, or chopped cilantro.
Notes
- Have your Velveeta cheese cubed and ready to stir in at the end.
- Pre-chop vegetables, and drain your beans and corn before starting to avoid a watery soup.
- You’ll need a large skillet and a 6-quart or larger slow cooker.
It’s not a good idea to spoon hot grease from the pan in to the sink. The grease will solidify in your plumbing when cold water is run unless you can pour in enough boiling water to rinse it all into the sewer! Paper towel is a much better idea. Greasy paper towels can be put in the green bin for the city compost collection. Do not put them in your garden compost, the grease will attract rats.
Oh my goodness Lynda, you are absolutely right! THis one slipped through. I went in and changed it to spoon the grease into a tin can (my age is showing) or other disposable heat proof container. Most of my recipes have images of me using paper towel. Please let me know if you ever see mistakes like this on other recipes on my site. THANK YOU!
I added refried beans for the beans and 1 can of pinto. I also used Rotel, but I also used fire roasted garlic diced tomatoes. I added the whole pkg, of ranch and I used fire roasted corn. Added about one eighth cup of sugar.Also a little catsup
Vickie, I love the idea of adding refried beans! Your add ins sound so good! Thanks for sharing.