Ingredients
Scale
- 2 lbs lean ground beef (90/10 is ideal)
- 1 large yellow onion, diced
- 2 cloves garlic, minced
- 2 (1-ounce) packets of taco seasoning
- 1 (1-ounce) packet of dry ranch seasoning mix
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can pinto beans, rinsed and drained
- 1 (15-ounce) can whole kernel corn, drained
- 2 (14.5-ounce) cans petite diced tomatoes, undrained
- 1 (10-ounce) can diced tomatoes with green chilies (like Ro-Tel), undrained
- 1 (15-ounce) can tomato sauce
- 4 cups (32 ounces) beef broth
- 2 tablespoons olive oil
- Salt and freshly ground black pepper to taste
Instructions
- Brown the Aromatics and Beef: Place a large Dutch oven or stockpot over medium-high heat. Add the olive oil. Once shimmering, add the diced yellow onion and cook, stirring occasionally, until it begins to soften and become translucent, about 4-5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Cook the Ground Beef: Add the ground beef to the pot with the onions and garlic. Use a wooden spoon or spatula to break the meat apart. Cook until the beef is thoroughly browned and no pink remains, about 8-10 minutes.
- Drain the Grease: This is a crucial step for the best texture and flavor. Carefully drain off any excess grease from the pot. You can tilt the pot and spoon it out or pour the meat into a colander and return it to the pot.
- Season the Meat: Return the pot to the heat. Sprinkle both packets of taco seasoning and the single packet of ranch seasoning mix over the browned beef. Stir well to coat the meat completely. Let it cook for about 1-2 minutes to “bloom” the spices, which deepens their flavor.
- Add the Canned Goods: Now it’s time to build the soup. Add all the remaining ingredients to the pot: the rinsed and drained black beans, pinto beans, drained corn, the undrained petite diced tomatoes, the undrained diced tomatoes with green chilies, and the can of tomato sauce.
- Pour in the Broth and Simmer: Pour the beef broth into the pot. Stir everything together until well combined. Bring the soup to a boil, then reduce the heat to low, cover the pot, and let it simmer for at least 1 hour. The longer it simmers, the more the flavors will meld and develop. For best results, a 1.5 to 2-hour simmer is fantastic.
- Taste and Season: After simmering, give the soup a good stir. Taste it and add salt and freshly ground black pepper as needed. The broths and seasoning packets already contain salt, so you may not need much.
- Serve and Enjoy: Ladle the hot soup into bowls and serve immediately with your favorite toppings.
Nutrition
- Serving Size: One Normal Portion
- Calories: 350-400 kcal