Ingredients:

  • 1 lb lean ground beef (85/15)
  • 1 medium yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 tbsp olive oil
  • 1 packet (1 oz) taco seasoning
  • 1 packet (1 oz) dry ranch dressing mix
  • 1 can (14.5 oz) fire-roasted diced tomatoes
  • 1 can (4 oz) diced green chiles
  • 2 cups low-sodium beef broth
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 can (15 oz) pinto beans, rinsed and drained
  • 1 can (15 oz) sweet corn, drained

Instructions:

  1. Heat the oil. Add the olive oil to your pot over medium high heat. Note: This prevents the beef from sticking initially.
  2. Sauté the aromatics. Add the diced onion and cook for 3-4 minutes until translucent and slightly golden.
  3. Brown the beef. Add the ground beef and minced garlic. Cook 5-7 minutes until the meat is fully browned and sizzles.
  4. Drain excess fat. If there is more than a tablespoon of liquid fat in the pot, carefully spoon it out or drain it.
  5. Bloom the spices. Sprinkle the taco seasoning and ranch mix over the meat. Stir for 1 minute until the meat is dark and fragrant.
  6. Add the vegetables. Pour in the fire roasted tomatoes and diced green chiles. Note: The liquid from the tomatoes will help deglaze the pot.
  7. Incorporate the liquids. Pour in the 2 cups of beef broth and stir to combine everything.
  8. Add the bulk. Stir in the black beans, pinto beans, and corn.
  9. Bring to a boil. Increase the heat until large bubbles break the surface.
  10. Simmer and set. Reduce heat to low and simmer for 15-20 minutes until the soup has thickened and the flavors meld.