Dump-and-Forget Taco Soup is a satisfying, one-pot meal perfect for busy days when you want a warm, hearty dinner without fuss. Packed with seasoned ground beef, a trio of beans, sweet corn, and tomatoes, it delivers a rich and comforting flavor in every spoonful.
This recipe shines because it uses slow cooking to meld the bold spices and fresh ingredients together over time, allowing the flavors to deepen naturally. The combination of taco seasoning with ranch mix adds complexity and a balance of savory and tangy notes.
Ideal for feeding a crowd or meal prepping, this soup stores beautifully in airtight containers and reheats well without losing its texture. It’s especially suitable for slow cooker enthusiasts who appreciate a hands-off approach that frees up the kitchen for other tasks.
The flavor profile is a delicious blend of smoky, savory, and slightly spicy elements, accented by fresh toppings like shredded cheddar, sour cream, and lime for brightness. Fans of Tex-Mex and comforting soups will find this recipe especially rewarding. Using a large slow cooker and canned fire-roasted tomatoes enhances the taste and convenience.
Servings: 8 to 10
Prep Time: 10 minutes
Cook Time: 6 hours
Total Time: 6 hours 10 minutes
Ingredients
- 1 pound lean ground beef
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) pinto beans, drained and rinsed
- 1 can (15 oz) sweet corn, drained
- 1 can (28 oz) diced tomatoes with juices
- 1 can (10 oz) diced tomatoes with green chilies, undrained
- 1 packet (1 oz) taco seasoning
- 1 packet (1 oz) ranch seasoning mix
- 1½ cups low-sodium beef broth
- 1 small yellow onion, finely diced
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
Instructions:
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