Ingredients:

  • 1 lb lean ground beef (85/15)
  • 1 medium yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 tbsp olive oil
  • 1 oz taco seasoning packet
  • 1 oz dry ranch seasoning mix
  • 15 oz can black beans, drained and rinsed
  • 15 oz can kidney beans, drained and rinsed
  • 15 oz can sweet corn, drained
  • 14.5 oz can fire-roasted diced tomatoes, with juices
  • 4 oz can diced green chilies
  • 2 cups low-sodium beef broth

Instructions:

  1. Heat the olive oil in your pot over medium high heat. Add the diced onion and cook for 3-4 minutes until they begin to soften. Add the minced garlic and cook for only 30 seconds until the aroma hits your nose.
  2. Push the onions to the side and add the 1 lb of ground beef. Break it up with your spoon but then let it sit undisturbed for 2 minutes. You want it to brown and develop a crust. Once browned, drain any excessive grease, leaving about a teaspoon for flavor.
  3. Sprinkle both the taco seasoning and the ranch seasoning directly onto the meat and onions. Stir constantly for 1 minute. You will see the spices darken and the meat will take on a beautiful mahogany hue.
  4. Pour in the 2 cups of beef broth and use your spoon to scrape the bottom of the pot. This releases the fond, which is pure concentrated flavor. Add the black beans, kidney beans, sweet corn, fire roasted tomatoes (with juices), and green chilies.
  5. Bring the mixture to a gentle boil, then immediately turn the heat down to low. Cover the pot and let it simmer for 15-20 minutes.