Ingredients:

  • 1 lb Ground Beef Chuck (80/20)
  • 1 medium Yellow Onion, finely diced (approx. 150g)
  • 2 cloves Garlic, minced
  • 1 packet (28g) Taco Seasoning
  • 1 packet (28g) Hidden Valley Ranch Seasoning Mix
  • 1 can (15 oz) Black Beans, rinsed and drained
  • 1 can (15 oz) Pinto Beans, rinsed and drained
  • 1 can (15 oz) Whole Kernel Corn, drained
  • 1 can (10 oz) Ro-Tel Diced Tomatoes with Green Chilies, undrained
  • 1 can (8 oz) Tomato Sauce
  • 2 cups Low-Sodium Beef Broth
  • 4 oz Full-Fat Cream Cheese, cubed and softened
  • 1 tbsp Fresh Lime Juice

Instructions:

  1. In a large skillet over medium-high heat, brown the ground beef and diced onion until meat is fully cooked and onions are translucent. Drain excess grease thoroughly to prevent an oily film.
  2. Transfer the cooked beef and onion mixture into a 6-quart slow cooker.
  3. Add minced garlic, black beans, pinto beans, corn, Ro-Tel, tomato sauce, taco seasoning, and ranch seasoning to the pot.
  4. Pour the beef broth over the ingredients and stir until the spices are fully incorporated.
  5. Cover and cook on Low for 6 hours (preferred) or High for 3 hours.
  6. Thirty minutes before serving, place the cubed cream cheese on top of the soup. Cover and let melt for 15 minutes.
  7. Whisk the melted cream cheese into the broth until smooth, stir in the fresh lime juice, and serve warm.