Ingredients:

  • 1 lb lean ground beef (90/10)
  • 1 medium yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 can (15 oz) kidney beans, rinsed and drained
  • 1 can (15 oz) whole kernel corn, drained
  • 1 can (14.5 oz) fire-roasted diced tomatoes, with juice
  • 1 can (8 oz) tomato sauce
  • 1 can (4 oz) diced green chilis
  • 2 cups low-sodium beef broth
  • 1 oz taco seasoning packet
  • 1 oz dry ranch seasoning mix
  • 0.5 tsp smoked paprika

Instructions:

  1. Place a large stockpot over medium-high heat. Add the ground beef and diced onions. Cook for approximately 5 minutes, breaking the meat into small crumbles, until the beef is mahogany-brown and onions are translucent.
  2. Drain any excess grease from the pot. Stir in the minced garlic, taco seasoning, ranch seasoning, and optional smoked paprika. Sauté for 60 seconds to bloom the spices.
  3. Pour in the fire-roasted tomatoes with their juices, the tomato sauce, diced green chilis, and beef broth. Stir well, scraping the bottom of the pot to release any browned bits.
  4. Add the rinsed black beans, kidney beans, and drained corn. Bring the mixture to a gentle boil.
  5. Reduce heat to low and simmer for 20 minutes to allow the flavors to meld and the broth to thicken slightly before serving.