Ingredients:

  • 1 lb 80/20 ground chuck beef
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 oz taco seasoning packet
  • 1 oz dry ranch dressing mix
  • 14.5 oz fire-roasted tomatoes
  • 15 oz pinto beans, rinsed and drained
  • 15 oz black beans, rinsed and drained
  • 15 oz sweet corn, rinsed and drained
  • 4 oz canned green chiles
  • 2 cups low-sodium beef broth
  • 1 tbsp fresh lime juice
  • 1/4 cup fresh cilantro, chopped

Instructions:

  1. Place a large Dutch oven over medium-high heat. Add the ground beef in a single flat layer and sear undisturbed for 5-7 minutes until browned and sizzling, breaking it into small crumbles.
  2. Add the diced onions. Cook for 4 minutes until translucent and fragrant.
  3. Toss in the minced garlic. Stir for 1 minute until you smell that buttery, roasted aroma.
  4. Stir in the taco seasoning and dry ranch dressing mix. Coat the meat entirely.
  5. Pour in the fire-roasted tomatoes, pinto beans, black beans, corn, green chiles, and beef broth.
  6. Bring the pot to a boil, then reduce heat to low. Simmer for 20 minutes until the liquid thickens and bubbles gently.
  7. Stir in fresh lime juice and chopped cilantro before serving.