Ingredients:

  • 2 lbs ground beef (80/20 blend)
  • 1 large yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 can (15 oz) pinto beans, rinsed and drained
  • 1 can (15 oz) whole kernel corn, drained
  • 1 can (10 oz) Ro-Tel diced tomatoes & green chilies, undrained
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 1 packet (1 oz) taco seasoning
  • 1 packet (1 oz) dry ranch dressing mix
  • 2 cups low-sodium beef broth

Instructions:

  1. In a large skillet over medium-high heat, brown the ground beef and diced onions. Cook until the beef is crumbled and no longer pink, approximately 7-10 minutes. Add minced garlic during the last 60 seconds of cooking.
  2. Transfer the beef and onion mixture to a colander and drain thoroughly to remove excess rendered fat. This prevents a greasy texture in the finished soup.
  3. Add the drained beef mixture to a 6-quart or larger slow cooker.
  4. Add the black beans, pinto beans, corn, Ro-Tel, and diced tomatoes to the slow cooker.
  5. Sprinkle the taco seasoning and dry ranch dressing mix over the top of the ingredients. Pour the 2 cups of low-sodium beef broth over the mixture and stir gently to combine.
  6. Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours.