Ingredients
Scale
- 1 lb Lean Ground Beef (90% or higher)
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 packet (1 oz) Taco Seasoning
- 1 packet (1 oz) Hidden Valley Ranch Dressing Mix
- 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) Diced Tomatoes with Green Chilies (like Ro-Tel)
- 1 can (8 oz) Tomato Sauce
- 2 cups Low-Sodium Beef Broth
- Optional toppings: Shredded cheese, sour cream, avocado, cilantro, and tortilla chips
Instructions
- Place a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the lean ground beef and diced onion. Cook until the beef is fully browned and the onions are translucent, breaking the meat into small crumbles with a wooden spoon. Add the minced garlic during the last minute of browning to prevent burning. If there is excess grease, drain it from the pot before proceeding.
- Stir in the taco seasoning and the ranch dressing mix until the beef is well-coated. Add the black beans, kidney beans, corn, diced tomatoes (with their juices), tomato sauce, and beef broth. Stir everything together until well combined. Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let the soup simmer for 15 to 20 minutes. This allows the flavors to develop and the soup to thicken slightly.
- Ladle the hot soup into individual bowls. This is the part where you can get creative! Top each bowl with a sprinkle of shredded cheddar cheese, a dollop of cool sour cream, and fresh slices of avocado. Add a handful of crushed tortilla chips for a necessary crunch and a sprinkle of fresh cilantro for brightness. Serve immediately while hot.
- Cook Time: 30 minutes