Ingredients:

  • 1 lb Lean Ground Beef (90/10)
  • 1 medium Yellow Onion, finely diced
  • 2 cloves Garlic, minced
  • 1 Bell Pepper, chopped
  • 1 can (15 oz) Black Beans, rinsed and drained
  • 1 can (15 oz) Kidney Beans, rinsed and drained
  • 1 can (15 oz) Pinto Beans, rinsed and drained
  • 1 can (15 oz) Fire-roasted Diced Tomatoes
  • 1 can (10 oz) Ro-Tel (Diced Tomatoes and Green Chilies)
  • 1 can (15 oz) Sweet Corn, drained
  • 2 cups Low-sodium Beef Broth
  • 1 packet (1 oz) Taco Seasoning
  • 1 packet (1 oz) Dry Ranch Dressing Mix
  • 1 tsp Smoked Paprika

Instructions:

  1. Set a 6-quart Dutch oven or stockpot over medium-high heat. Add the ground beef and diced onion. Cook, breaking the meat into small crumbles, until the beef is browned and onions are translucent. Drain excess fat.
  2. Stir in the minced garlic and chopped bell pepper, cooking for 2 minutes until fragrant. Sprinkle the taco seasoning, dry ranch mix, and smoked paprika over the mixture. Stir for 60 seconds to toast the spices.
  3. Pour in the beef broth, using a wooden spoon to scrape any browned bits from the bottom of the pot. Add the black beans, kidney beans, pinto beans, corn, diced tomatoes, and Ro-Tel.
  4. Bring the liquid to a rolling boil, then immediately reduce heat to low. Simmer uncovered for 15–20 minutes to allow the flavors to marry and the broth to thicken slightly.