Ingredients:

  • 1 lb lean ground beef (450g)
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 15 oz black beans (425g), undrained
  • 15 oz pinto beans (425g), undrained
  • 15 oz whole kernel corn (425g), undrained
  • 14.5 oz fire roasted diced tomatoes (411g)
  • 10 oz diced tomatoes with green chilies (283g)
  • 8 oz tomato sauce (227g)
  • 1.5 cups beef broth (355ml)
  • 1 oz taco seasoning (28g)
  • 1 oz dry ranch dressing mix (28g)

Instructions:

  1. Place the ground beef (450g) in the pot over medium high heat. Note: Using 80/20 beef provides enough fat to sauté the aromatics without adding extra oil.
  2. Toss in the diced onion and garlic once the beef is halfway cooked. Cook until the onions are translucent and fragrant.
  3. Carefully tilt the pot and spoon out the excess grease. Note: Leaving about a tablespoon of fat helps carry the flavor of the spices.
  4. Stir in the taco seasoning (28g) and ranch mix (28g) directly onto the meat. Toast for 30 seconds until the aroma fills the room.
  5. Add the black beans, pinto beans, and corn — liquid and all. Note: The starchy liquid is what thickens the soup base.
  6. Pour in the fire roasted tomatoes, tomatoes with green chilies (Ro Tel), and the tomato sauce.
  7. Stir in the 1.5 cups of beef broth (355ml). Mix thoroughly to ensure no spices are clumped at the bottom.
  8. Bring the pot to a gentle boil, then reduce heat to low. Simmer for 15 minutes until the broth looks rich and glossy.
  9. Give it a final stir. If it’s too thick, add a splash more broth; if too thin, let it simmer uncovered for 5 more minutes.
  10. Ladle into bowls and top immediately while the soup is steaming.