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Rolling Sauce

Dump-and-Go Taco Soup

Open cans, season, set, walk away. This taco soup comes together in ten minutes of prep whether you make it in the crockpot or on the stovetop — and the leftovers are even better the next day.
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Prep Time 10 minutes
Cook Time 25 minutes
Crockpot 6 hours 10 minutes
Total Time 35 minutes
Servings: 6
Course: Soup
Cuisine: Tex-Mex
Ingredients Method Notes

Ingredients
  

Soup Base
  • - 1 lb ground beef 85/15 or ground turkey
  • - 1 medium yellow onion diced
  • - 3 garlic cloves minced
  • - 1 packet 1 oz taco seasoning
  • - 1 packet 1 oz ranch dressing mix
  • - 1 can 15 oz black beans, drained and rinsed
  • - 1 can 15 oz pinto beans, drained and rinsed
  • - 1 can 15 oz whole kernel corn, drained
  • - 1 can 10 oz Rotel diced tomatoes with green chiles, undrained
  • - 1 can 14.5 oz diced tomatoes, undrained
  • - 2 cups beef broth or chicken broth
Optional Add-In
  • - 4 oz cream cheese cubed (for a creamy version — add at end)
Toppings
  • - Shredded cheddar or Mexican cheese blend
  • - Sour cream
  • - Crushed tortilla chips
  • - Diced avocado
  • - Fresh cilantro
  • - Lime wedges
  • - Sliced jalapeño
  • - Diced red onion
  • - Sliced green onions

Method
 

STOVETOP METHOD:
  1. In a large Dutch oven or pot over medium-high heat, brown the ground beef with onion and garlic, breaking up the meat as it cooks. Drain excess fat.
  2. Add taco seasoning, ranch dressing mix, both cans of beans, corn, Rotel, diced tomatoes, and broth. Stir to combine.
  3. Bring to a boil, then reduce heat to medium-low and simmer uncovered for 20–25 minutes, stirring occasionally, until flavors have melded and broth has thickened slightly.
  4. If using cream cheese, stir in cubed cream cheese off the heat until fully melted and incorporated.
  5. Serve with desired toppings.
CROCKPOT METHOD:
  1. Brown ground beef with onion and garlic in a skillet; drain fat. (For true dump-and-go: skip browning and add raw crumbled beef directly to the crockpot.)
  2. Add all soup base ingredients to the crockpot. Stir to combine.
  3. Cook on LOW for 4–6 hours or HIGH for 2–3 hours.
  4. If using cream cheese, stir in cubed cream cheese during the last 30 minutes of cooking on LOW. Stir until fully incorporated.
  5. Serve with desired toppings.

Notes

  • Storage: Refrigerate in a sealed container for up to 5 days. Flavor
    improves overnight. Reheat over medium-low, adding a splash of
    broth if the soup has thickened in the fridge.
  • Freeze: Cool completely, then freeze in portions for up to 3 months.
    Thaw in the fridge overnight and reheat on the stovetop.
  • Swap: Substitute rotisserie shredded chicken for ground beef (no
    browning required — just add to the pot). Use kidney beans or
    white beans instead of pinto. Use low-sodium seasoning packets
    and broth to reduce salt.
  • To thicken: Simmer stovetop uncovered for an extra 10 minutes, or leave
    crockpot lid slightly cracked for the last hour.
  • To thin: Add up to 1 cup more broth.