Easy One Pot Hamburger Tortilla/Taco Soup (with Ranch dressing)

This easy one pot Hamburger Tortilla/Taco Soup is a family favorite. It’s also super filling and ready in minutes. This easy stovetop taco soup can be halved or doubled and easy to convert to the instant pot or even the crockpot (those directions below too!).

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Needed and/or helpful equipment.

Dutch oven or large pot to cook the soup in. Here is a dutch oven, which is what I use and love. Here is a 6 quart stock pot. And here is another option of a stock pot for you.

Meat masher to mix up hamburger meat, I have this one and love it.

Some helpful tips before we begin:

Can you make this recipe in the instant pot or slow cooker? Yes, those instructions are below and in the recipe card too.

Can I use other beans? Yes! You can use chili beans, kidney beans, any cans of beans you like and prefer!

What do you do with leftovers? Store leftovers in an airtight container in the refrigerator for 3 to 4 days.

How do you reheat the leftovers? Reheat the leftovers on the stove top using medium heat, until heated through. This delicious recipe reheats beautifully.

Okay, now let’s get on with making this yummy tortilla/taco soup!

To make hamburger tortilla/taco soup on the stove top, begin by browning 2 lbs. of lean ground beef in large Dutch oven, pot or large skillet.

When meat is no longer pink, drain the excess fat and add the browned beef back to the pot. With the heat on medium to medium-high heat, add in 1 can of black beans (drained and rinsed), 2 cans whole kernel corn (drained), 1 can rotel tomatoes or 1 can of diced tomatoes and 2 cans of ranch style pinto beans. Then add 2 packets of taco seasoning mix (or your homemade taco seasoning), 2 dry ranch dressing mix packet and 2 cups of water.

Now, stir all the ingredients together and add in 1 block of cream cheese.

Now, bring to a boil. Stirring occasionally as the cream cheese melts. Once boiling, reduce heat and let simmer for 20 to 30 minutes. Serve with tortilla chips, or corn chips, a dollop of sour cream, shredded cheese, avocado, cilantro, green onion or any of your favorite taco toppings.

I added avocado, sour cream, crushed tortilla chips and shredded cheddar cheese to mine. And it was so, so good.

To make this easy taco soup recipe in the Instant Pot:

Begin by browning ground beef on the sauté setting, when it’s done, carefully drain and return to pot. Follow the rest of the directions above and now you can just leave the instant pot on sauté and after it’s boiling, you can turn the sauté down to low and let is simmer for 20 to 30 minutes. Or after browning the meat, add the rest of the ingredients, stir it up and then you can put the lid on it, seal the valve, and then set it to pressure cook and cook for 5 minutes on high pressure and let it naturally release. Serve with above toppings or whatever you like!

To make this taco soup in the crockpot or slow cooker:

As with the other two cooking methods, begin by browning the meat in a pan on the stove, drain and then add all the other ingredients and place it all in the crockpot. Cook on low for 6-7 hours or high 3-4 hours. I always throw the cream cheese in at the beginning, but you can throw it in an hour before it’s done, if you prefer.

I have made this soup using all three methods and they are all great! I have also switched out the Hamburger for Chicken. Simply cook frozen chicken breasts in the instant pot with 1.5 cups of water and 2 packets of taco seasoning. I use high pressure and cook for 25 minutes, then manually release. Then shred the chicken, add the other ingredients and cook as above.

Let me know in the comments if you made this hamburger tortilla soup and what you thought about it.

Are you looking for more easy recipes?

Naan bread pizza

4 Ingredient Tangy Ranch Chicken in the Instant Pot