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!

taco soup with ranch dressing served with jalapeno, fresh onion and chips
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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.

all the ingredients to make really great taco soup with ranch and velveeta
  • 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

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.

tip cooked hamburger in a pan with paper towel soaking up grease
hamburger cooked with onion bits

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.

veggies, meat, beans and seasoning in crockpot ready for liquids to be added to the soup
taco soup with ranch dressing powder in the crockpot ready to be cooked.

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.

how to cut a block of velveeta cheese into small cubes for easy melting
Can I cook this in an Instant Pot?

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.

What toppings go well with this soup?

Try sour cream, shredded cheese, crushed tortilla chips, avocado, sweet and spicy cowboy candy , or chopped green onions.

taco soup recipe with ranch dressing and velveeta cheese in a bowl topped with cilantro

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.
taco soup with ranch dressing in a ziplock bag ready for freezer

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!

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taco soup recipe with ranch dressing and velveeta cheese in a bowl topped with cilantro

Creamy CrockPot Taco Soup Recipe with Ranch

Prep Time: 20 minutes
Cook Time: 5 hours
Total Time: 5 hours 20 minutes
Servings: 10 cups
This taco soup recipe with ranch is a creamy, cheesy, and satisfying dish that’s quick to prep and slow-cooked to perfection. Made with ground beef, beans, Velveeta cheese, and a packet of ranch seasoning, this is perfect for busy weeknights or effortless entertaining. Serve it with tortilla chips and your favorite toppings to create a cozy, crowd-pleasing meal everyone will love.

Note: Be sure to read through the recipe’s post for tips and details about this recipe.

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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

Important Prep Tips:
  • 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.
Dietary Modifications: Use low-fat cheese or dairy-free alternatives. 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. 
Add-In Options: Stir in rice, zucchini, or an extra can 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.
Serving: 1cup, Calories: 406kcal, Carbohydrates: 42g, Protein: 27g, Fat: 15g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 51mg, Sodium: 1318mg, Potassium: 892mg, Fiber: 10g, Sugar: 9g, Vitamin A: 922IU, Vitamin C: 29mg, Calcium: 319mg, Iron: 4mg
Cuisine: Mexican
Author: Gina Dickson
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gina in the kitchen cooking and image of dishes made by intentional hospitality
A bowl of creamy tomato soup with beans, topped with sliced jalapeños, chopped onions, and cilantro—including a hint of canned cowboy candy recipe inspiration—sits on a blue plate. Text above reads "Easy Slow Cooker Recipe: Creamy Tomato Soup with Ranch.