Taco Soup

Name: Taco Soup
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 12 servings
Ingredients: 3 tbsp Dan-O’s Tac-O Seasoning, divided; ½ packet Dan-O’s Dips Mexi-Ranch; 1–2 tbsp olive oil; 1 lb ground beef; 1 medium onion, chopped; 1 packet (1 oz) Hidden Valley Ranch Dressing Mix; 1 can (15 oz) red kidney beans, drained and rinsed; 1 can (15 oz) black beans, drained and rinsed; 1 can (15 oz) corn, drained; 1 can (14.5 oz) diced tomatoes, undrained; 1 can (10 oz) diced tomatoes with green chiles, undrained; 46 oz tomato juice; 1½ cups water; Sour cream; Shredded cheese; Tortilla chips

If you're looking for an easy, hearty dinner that's packed with flavor, this Taco Soup is where it's at! We're loading it up with seasoned ground beef, beans, corn, tomatoes, and a rich, flavorful broth. Dan-O’s Tac-O Seasoning brings that bold, savory taco flavor, while Dan-O’s Dips Mexi-Ranch adds a creamy, zesty ranch-inspired kick. Everything comes together in one pot, making this the perfect meal for busy weeknights, chilly evenings, or feeding a hungry crowd. Top it off with shredded cheese, sour cream, and crunchy tortilla chips, and you've got one Dan-Good bowl of soup!

Prep Time

10 Mins

Cook Time

60 Mins

Serving Size

Flavors Used:

Ingredients

3 tbsp Dan-O’s Tac-O Seasoning, divided
½ packet Dan-O’s Dips Mexi-Ranch
1–2 tbsp olive oil
1 lb ground beef
1 medium onion, chopped
1 packet (1 oz) Hidden Valley Ranch Dressing Mix
1 can (15 oz) red kidney beans, drained and rinsed
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) corn, drained
1 can (14.5 oz) diced tomatoes, undrained
1 can (10 oz) diced tomatoes with green chiles, undrained
46 oz tomato juice
1½ cups water

Optional Toppings:

Sour cream
Shredded cheese
Tortilla chips

Let’s Make It!

Brown the Beef: Heat olive oil in a large pot or Dutch oven over medium-high heat. Add ground beef and chopped onion, then season with 2 tbsp Dan-O’s Tac-O Seasoning. Cook for 7–10 minutes, breaking up the beef as it browns, until the meat is fully cooked and the onion is softened. Drain any excess grease.
Add the Seasonings: Stir in the remaining 1 tbsp Dan-O’s Tac-O Seasoning, ½ packet Dan-O’s Dips Mexi-Ranch, and Hidden Valley Ranch Dressing Mix. Mix well to coat the beef and onions evenly.
Build the Soup: Add the kidney beans, black beans, corn, diced tomatoes, and diced tomatoes with green chiles. Pour in the tomato juice and water, stirring until everything is well combined.
Simmer the Soup: Bring the soup to a boil over medium-high heat. Reduce the heat to low, cover, and simmer for 40–45 minutes, stirring occasionally, until the flavors are well blended and the soup is heated through.
Serve: Ladle the hot taco soup into bowls and top with sour cream, shredded cheese, and crushed tortilla chips, if desired. Yum Yum Get Ya Sum!