Ingredients:

  • 1 lb ground beef (80/20 blend)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tbsp olive oil
  • 1 packet taco seasoning
  • 1 can (14.5 oz) diced tomatoes with green chiles
  • 2 cups beef broth
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup frozen corn
  • 8 oz cream cheese, softened and cubed
  • 2 cups sharp cheddar cheese, shredded
  • 1/2 tsp smoked paprika

Instructions:

  1. Heat the olive oil in a skillet over medium-high heat. Add the ground beef and diced onion, cooking until the beef is browned and the onions are translucent.
  2. Stir in the minced garlic for the final 60 seconds until fragrant. Drain excess grease from the skillet.
  3. Transfer the beef mixture to the slow cooker. Stir in the taco seasoning, diced tomatoes with juices, beef broth, black beans, and corn until well combined.
  4. Cover and cook on Low for 6 hours or High for 3 hours.
  5. About 30 minutes before serving, stir in the cubed cream cheese and smoked paprika.
  6. Once the cream cheese has melted, fold in the shredded cheddar cheese and stir gently until fully incorporated and smooth.