Ingredients:

  • 1 lb Lean Ground Beef (85/15)
  • 1 medium Yellow Onion, finely diced
  • 2 cloves Garlic, minced
  • 1 packet (1 oz) Taco Seasoning
  • 1 packet (1 oz) Dry Ranch Dressing Mix
  • 1 can (15 oz) Kidney Beans, drained and rinsed
  • 1 can (15 oz) Black Beans, drained and rinsed
  • 1 can (15 oz) Whole Kernel Corn, drained
  • 1 can (14.5 oz) Diced Tomatoes
  • 1 can (4 oz) Diced Green Chiles
  • 2 cups Low Sodium Beef Broth

Instructions:

  1. Sizzle the beef. Set a large Dutch oven over medium high heat and add the ground beef and diced onions. Note: Don't move the meat too much at first; let it sit for 2 minutes to get a good sear.
  2. Crumble and brown. Break the meat into small pieces using your spoon. Sauté for about 8 minutes until the beef is fully browned and the onions are translucent.
  3. Remove excess fat. Carefully drain the grease from the pot. Note: Leaving too much fat will make the soup feel heavy on the palate.
  4. Aromatize the base. Lower the heat to medium and stir in the minced garlic. Cook for 30 seconds until the garlic is fragrant but not browned.
  5. Bloom the seasonings. Add the taco seasoning and the ranch dressing mix. Stir constantly for 60 seconds until the spices coat the beef and smell toasted.
  6. Deglaze the pot. Pour in the 2 cups of beef broth. Use your spoon to scrape up every bit of fond from the bottom.
  7. Add the pantry staples. Stir in the kidney beans, black beans, corn, diced tomatoes, and green chiles. Note: There is no need to drain the tomatoes or chiles; that juice is pure flavor.</small.
  8. Initiate the simmer. Bring the liquid to a gentle boil, then immediately turn the heat down to low.
  9. Meld the flavors. Let the soup simmer uncovered for 15 to 20 minutes until the broth has slightly thickened and looks glossy.
  10. Taste and adjust. Give it a final stir and a taste. If you want it saltier, add a pinch of salt, but usually, the ranch and taco packets have plenty.