Ingredients:

  • 1.5 lbs 80/20 ground beef
  • 1 large yellow onion, diced finely
  • 2 cans (15 oz each) kidney beans, undrained
  • 1 can (15 oz) black beans, undrained
  • 1 can (15 oz) sweet yellow corn, undrained
  • 1 can (28 oz) fire-roasted diced tomatoes with green chilies
  • 1 packet (1 oz) taco seasoning
  • 1 packet (1 oz) dry Ranch dressing mix
  • 2 cups low-sodium beef broth

Instructions:

  1. Place the 1.5 lbs ground beef in the Dutch oven over medium high heat. Note: This develops the Maillard reaction for deep flavor.
  2. Use your masher to crumble the meat until no large chunks remain.
  3. Toss in the diced yellow onion with the beef. Note: The beef fat will soften the onion beautifully.
  4. Once the beef is deeply browned and the onions are translucent, tilt the pan and spoon out the excess fat.
  5. Stir in the taco seasoning and Ranch mix. Cook for 1 minute until fragrant.
  6. Add the 2 cups of beef broth, scraping the bottom of the pot to release any stuck bits.
  7. Dump in both cans of kidney beans, the black beans, the corn, and the fire roasted tomatoes (all undrained).
  8. Bring the mixture to a rolling boil until the surface bubbles vigorously.
  9. Reduce the heat to low, cover, and simmer for 20 minutes until the broth thickens slightly.
  10. Taste for seasoning and adjust if needed before serving.