Ingredients:

  • 1 lb ground beef (80/20 blend)
  • 1 medium yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 packet (28g) taco seasoning
  • 1 packet (28g) ranch dressing mix
  • 1 can (15 oz/425g) black beans, rinsed and drained
  • 1 can (15 oz/425g) kidney beans, rinsed and drained
  • 1 can (15 oz/425g) whole kernel corn, drained
  • 1 can (14.5 oz/411g) fire roasted diced tomatoes
  • 1 can (4 oz/113g) diced green chiles
  • 2 cups (480ml) low sodium beef broth

Instructions:

  1. Place your large pot over medium high heat. Add the 1 lb (450g) ground beef and the diced yellow onion. Break the meat apart with your spoon and cook for 6 to 8 minutes until the beef is deeply browned and the onions are soft.
  2. Add the 2 minced garlic cloves, the packet of taco seasoning, and the ranch dressing mix directly into the meat mixture. Stir constantly for about 60 seconds until the spices smell toasted and fragrant.
  3. Pour in about 1/4 cup (60ml) of the beef broth and scrape the bottom of the pot to release any stuck bits. Add the remaining broth, black beans, kidney beans, corn, fire roasted tomatoes, and green chiles. Stir to combine.
  4. Bring the mixture to a rolling boil, then immediately reduce the heat to low. Simmer uncovered for 15 to 20 minutes until the liquid has thickened slightly and the flavors have melded.