Ingredients:

  • 1 lb Lean Ground Beef (85/15)
  • 1 medium Yellow Onion, finely diced
  • 2 cloves Garlic, minced
  • 1 tbsp Neutral oil
  • 1 can (15 oz) Black beans, drained and rinsed
  • 1 can (15 oz) Kidney beans, drained and rinsed
  • 1 can (15 oz) Pinto beans, drained and rinsed
  • 1 can (15 oz) Fire-roasted diced tomatoes
  • 1 can (11 oz) Sweet corn, drained
  • 1 can (4 oz) Diced green chiles
  • 2 cups Low-sodium beef broth
  • 2 tbsp Taco seasoning
  • 1 packet (28g) Dry Ranch dressing mix
  • 1 tbsp Fresh lime juice

Instructions:

  1. Heat the oil. Add 1 tbsp neutral oil to your large pot over medium high heat.
  2. Sear the beef. Add 1 lb ground beef until a deep brown crust forms on the bottom, about 3-4 minutes before breaking it up.
  3. Sauté aromatics. Stir in 1 diced yellow onion and 2 minced garlic cloves until the onion is translucent and fragrant.
  4. Bloom the spices. Sprinkle 2 tbsp taco seasoning and 1 packet Ranch mix over the meat until the spices smell toasted and intense.
  5. Add the pantry staples. Pour in the fire roasted tomatoes, green chiles, corn, and all three types of beans.
  6. Deglaze the pan. Add 2 cups beef broth, using your spoon to scrape any browned bits off the bottom of the pot.
  7. Simmer and meld. Bring to a boil, then reduce heat to low and simmer for 20 minutes until the liquid has thickened and looks glossy.
  8. The final touch. Stir in 1 tbsp fresh lime juice and remove from heat.
  9. Rest the soup. Let it sit for 5 minutes until the flavors settle and the temperature is perfect for eating.