The Best Taco Soup For Your Family to Enjoy
If there is a type of food that can do no wrong, it is a taco. In fact, anything that resembles a taco is fine by me. Whether it’s wrapped, open-faced, topped on tortilla chips and loaded with cheese, deconstructed, fried, or made into a salad, tacos are the best creation, EVER! Ground or shredded meat – I like them all.
Adding refried beans makes them even better.
What’s nice is that I always have the ingredients in my house and everyone in the family enjoys them. Yes, we certainly love Taco Tuesday…or Taco Any Day for that matter.
Personally, I like mine with hot sauce, jalapeños, and shredded lettuce, then scooped with a thick corn chip. Costco carries an amazing, Cilantro Lime Crema that my daughter loves, and my boys douse their tacos with salsa and sour cream.
I made this soup several times with ground beef;
however, prior to creating this recipe post, I tried the soup using ground turkey (because that’s what I had). I really couldn’t tell the difference in taste because, if you ask me, it’s really all about the seasoning and toppings.
I did like that there was barely any excess liquid after browning the turkey and it was just a healthier option. Also, don’t skip the shredded cabbage. It really adds a nice texture and it’s a great way to sneak in a vegetable. 😉
See what you think for yourself. Enjoy!
It is very important that you mix the cream cheese and ranch dressing into the beef mixture before adding any liquids (that includes the petite diced tomatoes). I found that adding the dairy products into the hot liquid only created an unflattering appearance because it didn’t become smooth and creamy, almost as if the dressing curdled. It tasted good, but it just wasn’t visually appealing.
- 1.5 Lbs Ground Beef
- 1 Large Onion, Diced
- 3 Tbsp Chili Powder
- 1 Tbsp Cumin
- 1 Tsp Garlic Powder
- 1 Tsp Italian Seasoning
- 1/2 Tsp Salt
- 1/4 Tsp Red Pepper Flakes
- 4 oz Cream Cheese
- 1/2 Cup Ranch
- 14 oz Can Roasted Tomato (or if you’re sensitive to spice, sub with another can of Petite Diced Tomato)
- 14 oz Can Petite Diced Tomato with Liquid
- 5 Cups Beef Broth
- 2 Heaping Cups of Cabbage Mix
- Cheddar Cheese, Shredded – Optional
- Jalapeños – Optional
- Cilantro – Optional
- Avocado – Optional
- Sour Cream – Optional
- Tortilla Strips – Optional
- Turn stove temperature to medium-high heat.
- Brown the ground beef and spoon out excess grease.
- Add diced onion and cook until it begins to soften – about 5-7 minutes.
- Turn down the heat to medium and stir in spices.
- Add the cream cheese, breaking it into smaller pieces so it melts, then add the ranch dressing. The consistency should be creamy with no white clumps.
- Add diced tomatoes and beef broth, then stir.
- Bring the soup to a boil and then lower heat. Allow it to simmer for 15-20 minutes so all the flavors meld together.
- About five minutes before serving, add the cabbage so it softens slightly but doesn’t become mushy.
- Serve with desired toppings.