7 Can Taco Soup with Ranch Dressing Mix

This easy recipe for Taco Soup uses 7 cans and ranch dressing mix. So easy to make in the Instant Pot - see how to make it a freezer meal too!

close up of taco soup in an orange bowl.

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Who knew adding a little bit of pizzazz to 7 cans of veggies could make such a yummy dinner?

Today, I decided to bring back one of the recipes that started it all - 7 Can Taco Soup with Ranch Dressing Mix from the Original Instant Pot Freezer Meal Boot Camp. It's a classic soup recipe that is so easy to drop in the Instant Pot for a last-minute dinner. The whole family loves this one too - even picky kids! Get the taste of a taco in a warm, comforting soup.

bowl of taco soup topped with cheddar cheese and sour cream, with cornbread, tortilla chips, and onion on the side.

Don't think you're getting a spicy soup out of this recipe. It has a lot of flavor but doesn't carry a lot of heat. The key to this recipe is the ranch seasoning mix. It adds the perfect little twang to it and ties everything together so well.

Step by Step Instructions

The is a recipe I love making in the Instant Pot. Saute and pressure cook all in one place! (Note: if you're not an Instant Potter, I have alternate instructions below.)

ingredients for instant pot taco soup, in front of an instant pot.

You're not going to believe how easy this one is!

Step 1: Brown ground beef and cook onion.

ground beef and onion sautéing in an instant pot.

Set Instant Pot to sauté mode. Once hot, add a little bit of oil and add onions. Stir for 1-2 minutes, until slightly translucent.

Add ground beef. Break up and cook through, about 5 minutes. Drain excess grease.

Step 2: Add the remaining ingredients and stir.

colorful ingredients added to an instant pot.

Then, you basically just dump and go! To your Instant Pot, add your 7 cans and seasonings...

  • 1 pack taco seasoning (about 2 tablespoons)
  • 1 pack Ranch dressing mix (about 2 tablespoons)
  • 15.5 oz canned pinto beans
  • 15.5 oz canned kidney beans
  • 15 oz canned whole kernel corn (not drained)
  • 10 oz canned Rotel tomatoes & green chiles
  • 4 oz canned diced green chiles
  • 2 oz can black olives sliced (optional)
  • 14 oz canned diced tomatoes
  • 1 cup water

Tip

Don't drain any of your canned ingredients. All of those flavors blend together beautifully in the final soup!

Step 3: Pressure cook.

setting an instant pot to 15 minutes.

Set the Instant Pot to manual, high pressure, 15 minutes. Once the cook cycle is over, start the pressure release by turning the valve on the lid.

Tip

Prep your toppings while pressure cooker cycle is running. You can cook cornbread, dice onion, shred cheese, etc.

Step 4: Serve

Once pressure is released from cooker, stir soup well. Serve topped with cornbread, tortilla chips, cheddar cheese, sour cream, and/or diced red onion.

Try more recipes from the blog: Slow Cooker Corn Chowder and Roasted Okra are always a hit!

Alternate Cooking Instructions

No Instant Pot? No problem! Make this soup in the following alternate ways:

  • Crock Pot/Slow Cooker: Brown meat and saute onions on the stovetop; drain. Add remaining soup ingredients to a Crock Pot and cook on low for 6-8 hours.
  • Stove Top: Brown meat and saute onions in a large soup pot and drain. Once browned, add remaining soup ingredients and bring to a boil. Once boiling, turn down to medium-low heat and simmer for 45 minutes to an hour.

Toppings

The fun part of this recipe is the toppings! I listed my favorites in the recipe card below, but the possibilities are endless. If you can put it on a regular taco, you can put it on taco soup.

A few ideas...

  • cheddar cheese
  • sour cream
  • cornbread
  • tortilla chips
  • cilantro
  • avocado
  • diced tomato
  • diced red onion
  • ranch sauce
  • pico de gallo
  • diced bell peppers
  • lime juice

Freezer Meal Option

Instant Pot taco soup makes a phenomenal freezer meal. It's easy to bag up, too!

To you freezer container, simply add...

  • 1 lb ground beef, cooked and drained
  • 1 cup onion, chopped
  • 1 pack taco seasoning
  • 1 pack Ranch dressing mix
  • 15.5 oz canned pinto beans
  • 15.5 oz canned kidney beans
  • 15 oz canned whole kernel corn
  • 10 oz canned Rotel tomatoes & green chiles
  • 4 oz canned diced green chiles
  • 2 oz can black olives sliced (optional)
  • 14 oz canned diced tomatoes

(I like to freeze my Instant Pot meals in a container like this - that way, you don't have to thaw them to add to the Instant Pot for cooking.)

Once you're ready to cook our freezer meal, add 1 cup of water and meal to the Instant Pot. Cook as directed. (Note: it might take a little bit longer to come to pressure if meal is frozen, that's normal.)

You can also cook the soup and freeze for later. I like freezing in 1-cup increments in something like Souper Cubes. Then, when we're ready to eat, we can thaw just what we need.

Variations

Another fun part of this recipe is mixing it up! Some great variations include...

  • Make it a creamy taco soup by adding 1 cup of heavy cream at the end of cooking.
  • Change up that protein! Sub shredded chicken or shredded turkey for the ground beef.
  • Give it more of a fajita feel by replacing taco seasoning with a pack of fajita seasoning and adding strips for colorful bell peppers.
  • Make it a vegetarian taco soup by omitting beef.
  • Reduce the fat content by musing ground chicken or ground turkey.
  • Use black beans, chickpeas, or chili beans in place of the pinto/kidney beans in the recipe.
  • Make it on the stove top by browning meat and onion in a large soup pot, adding remaining ingredients, and simmering for 30-40 minutes.
  • Add extra spices, like cumin, chili powder, red pepper flakes, or garlic powder.

Leftover Storage

The recipe makes a ton of food - unless you're feeding a basketball team, you're going to have leftovers. Simply refrigerate for 3-4 days after cooking, making sure your container is airtight. There are lots of smells and flavors in this soup that can seep into other foods! I'd also recommend a glass container if you have it - this soup will stain any plastic. You can always just store in your Instant Pot liner and seal it with a lid like this.

When ready to reheat, pop the whole recipe back in the Instant Pot on the high slow cooker setting for around 30 minutes, or simply microwave servings.

FAQs

If you can put it in a taco, you can put it on taco soup! Some great toppings include pico de gallo, cheddar cheese, sour cream, cornbread, and tortilla chips.

Definitely! One option is to freeze before cooking; cook ground beef and add all ingredients (except water) to your freezer container. When you're ready to cook, simply add meal and 1 cup of water to the Instant Pot and cook as directed. You can also cook entirely and freeze in 1-cup increments to have single-serve meals later.

If you're reheating leftovers, just dump the taco soup back into an Instant Pot liner and reheat on the slow cooker setting (high) for around 30 minutes, stirring often.

Video

Thanks for stopping by today - hope you get lots of mileage out of this classic soup recipe! This post is part of a series of the best Instant Pot recipes from the blog. Click the links below to see the whole series.

xo, Leslie - signature at the end of blog post.
close up of taco soup in an orange bowl.

7 Can Taco Soup With Ranch Dressing Mix

This easy recipe for Taco Soup uses 7 cans and ranch dressing mix. So easy to make in the Instant Pot - see how to make it a freezer meal too!
4.94 from 29 votes

Affiliate links used.

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Soup
Cuisine Mexican
Servings 6
Calories 412 kcal

Equipment

Ingredients
  

  • 1 lb ground beef
  • 1 cup onion chopped
  • 1 pack taco seasoning about 2 tablespoons
  • 1 pack Ranch dressing mix about 2 tablespoons
  • 15.5 oz canned pinto beans
  • 15.5 oz canned kidney beans
  • 15 oz canned whole kernel corn
  • 10 oz canned Rotel tomatoes & green chiles
  • 4 oz canned diced green chiles
  • 2 oz can black olives sliced (optional)
  • 14 oz canned diced tomatoes
  • 1 cup water

Toppings

Instructions
 

  • Set Instant Pot to saute mode. Once hot, add a little bit of oil and add onions. Stir for 1-2 minutes, until slightly translucent.
  • Add ground beef. Break up and cook through, about 5 minutes. Drain excess grease.
  • Add remaining soup ingredients to the pot. Stir well.
  • Set the Instant Pot to manual, high pressure, 15 minutes. Once cook cycle is over, release remaining pressure by turning the valve on the lid.
  • Once pressure is released from cooker, stir soup well. Serve topped with cornbread, tortilla chips, cheddar cheese, sour cream, and/or diced red onion.

Notes

  • Don't drain any of your canned ingredients - all of those flavors blend together beautifully in the final soup!
  • Prep your toppings while pressure cooker cycle is running. You can cook cornbread, dice onion, shred cheese, etc.
  • This soup makes a great freezer meal! You can either freeze before cooking (cook ground beef and add all ingredients, minus water, to a freezer container) or cook and freeze in smaller servings.
  • Store leftovers in the fridge for 3-4 days in an airtight container.

Nutrition Facts

Calories: 412kcalCarbohydrates: 40gProtein: 23gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 54mgSodium: 901mgPotassium: 956mgFiber: 10gSugar: 6gVitamin A: 210IUVitamin C: 21mgCalcium: 125mgIron: 5mg
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3 Comments

  1. What is Rotel? I tried google but it's not helping lol

    1. It's a canned diced tomatoes and green chiles combination that's readily available in my area (the southeast). I believe most stores at least have a tomatoes/green chiles combination in off brands if you can't find name-brand Rotel!

      1. Thanks so much! I look forward to trying this recipe!