Creamy CrockPot Taco Soup Recipe with Ranch

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

Creamy CrockPot Taco Soup Recipe with Ranch

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.

Cuisine Mexican

Keyword 5 ingredient crock pot potato soup, taco seasoning, tacos

Prep Time 20

Cook Time 5

Total Time 5 20

Servings cups

Calories 406

Author Gina Dickson

Equipment

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.

Nutrition