The recipe
A Taco Soup Built Around Ranch Mix and Mexican-Style Chili Beans
Ranch Taco Soup with Mexican Chili Beans appears on printed page 42 of Our Favorites. Ground chuck, onion, Mexican-style chili beans, corn, tomato sauce, diced tomatoes and green chilies make up the hearty base, while two seasoning packets give this version its unmistakable identity.
Both taco seasoning and Ranch-style dressing mix go into the pot before a short uncovered simmer. The source then turns the soup into a build-your-own bowl with corn chips, shredded lettuce, chopped tomato, sour cream and shredded Cheddar offered separately as toppings.
Why it matters
Why This One Is Worth Bringing Back
Ranch Taco Soup with Mexican Chili Beans is one of several taco-soup formulas preserved in the archive, but its ingredient pattern makes this version easy to identify. Three cans of Mexican-style chili beans form the backbone, joined by ground chuck, corn, tomato sauce, diced tomatoes and green chilies.
The seasoning is where the recipe becomes especially source-specific. A full envelope of taco seasoning and a full envelope of Ranch-style dressing mix are used together, giving the soup a two-packet shortcut that is integral to the original formula rather than a modern embellishment.
The toppings also matter because they are kept out of the pot. Corn chips, shredded lettuce, chopped tomato, sour cream and Cheddar are listed separately, allowing each bowl to be finished at the table. That serving style pushes the dish toward taco night even though the base itself is a soup.
Modern kitchen notes
If You're Making It Today
These are modern editorial suggestions, not changes to the archived recipe. When a variation comes directly from the original source, we will say so.
Do not drain the canned ingredients the source says to keep
The Mexican-style chili beans, corn and diced tomatoes all go in undrained. Their liquid contributes to the finished soup, along with the added water.
The two seasoning packets work as a pair
Taco seasoning and Ranch-style dressing mix are both part of the preserved recipe. Omitting either changes the formula that distinguishes this version from other taco soups in the collection.
Keep the toppings at the table
The corn chips, lettuce, tomato, sour cream and Cheddar are not simmered into the soup. They are meant to be added to individual bowls after cooking.
Recipe card
The Preserved Recipe
Ranch Taco Soup with Mexican Chili Beans
Ingredients
- 1 lb. ground chuck
- 3 15 1/2 oz. cans Mexican-style chili beans undrained
- 1 large onion chopped
- 1 15 1/4 oz. can whole kernel corn undrained
- 1 15 oz. can tomato sauce
- 1 14 1/2 oz. can diced tomatoes undrained
- 1 14 1/2 oz. can chopped green chilies
- 1 1 1/4 oz. envelope taco seasoning mix
- 1 1 oz. envelope Ranch-style dressing mix
- 1 1/2 c. water
Toppings
- corn chips
- shredded lettuce
- chopped tomato
- sour cream
- shredded Cheddar cheese
Instructions
- Cook beef and onions in Dutch oven over medium-high heat until meat is browned and onions are tender, stirring until meat crumbles. Drain. Stir in beans and next 7 ingredients. Bring to a boil. Reduce heat and simmer, uncovered, 15 minutes, stirring occasionally. Spoon soup into bowls. Top with desired toppings.
From the archive
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