Are you craving a delicious, comforting meal that's also quick and easy to make? Look no further than this Taco Soup recipe using ranch dressing mix! This simple twist on a classic elevates the flavor profile, saving you time and effort without sacrificing taste. It’s a perfect example of homemade cooking that delivers big on flavor with minimal fuss, ideal for busy weeknights or a relaxed weekend lunch. This recipe is bursting with savory goodness and is sure to become a new family favorite among your healthy meals. Let's dive into this fantastic quick dinner idea!
Ingredients:
- 1 pound ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 (15 ounce) can diced tomatoes, undrained
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (10 ounce) can diced tomatoes and green chilies (Rotel), undrained
- 1 packet ranch dressing mix
- 2 cups beef broth
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
- Toppings: shredded cheese, sour cream, avocado, tortilla chips
Instructions:
Step 1: Browning the Beef
In a large pot or Dutch oven, brown the ground beef over medium-high heat. Drain off any excess grease.
Step 2: Sautéing Aromatics
Add the chopped onion and minced garlic to the pot and sauté until softened, about 5 minutes.
Step 3: Combining Ingredients
Stir in the diced tomatoes (undrained), kidney beans, black beans, Rotel (undrained), ranch dressing mix, beef broth, chili powder, and cumin.
Step 4: Simmering the Soup
Bring the mixture to a boil, then reduce heat and simmer for at least 15 minutes, or longer for a richer flavor. Season with salt and pepper to taste.
Step 5: Serving the Taco Soup
Serve hot, topped with your favorite taco soup fixings such as shredded cheese, sour cream, avocado slices, and crushed tortilla chips.
Tips and Variations:
- Spice it up: Add a pinch of cayenne pepper or a few dashes of your favorite hot sauce for extra heat.
- Make it vegetarian: Substitute the ground beef with 1 (15 ounce) can of vegetarian crumbles or lentils for a hearty vegetarian option.
- Add some veggies: Feel free to add other vegetables like corn, bell peppers, or zucchini for extra nutrients and flavor.
- Slow cooker option: For an even easier meal, transfer all ingredients to a slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
- Make it ahead: This soup tastes even better the next day! Make a big batch and enjoy leftovers for lunch or dinner throughout the week.
Nutritional Information (per serving, approximate):
This information is an estimate and may vary depending on the specific ingredients used.
- Calories: Approximately 350-400
- Protein: Approximately 25-30g
- Fat: Approximately 15-20g
- Carbohydrates: Approximately 30-35g
This easy taco soup recipe is a fantastic example of delicious dishes that are both simple and satisfying. It’s a perfect weeknight meal solution, a great way to use up leftover ingredients, and a crowd-pleaser that's sure to become a staple in your recipe repertoire. Enjoy!