Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 pound ground beef (450g), preferably lean (80/20 or 90/10)
  • 1 medium yellow onion, chopped (about 1 cup) (approx. 150g)
  • 2 cloves garlic, minced (approx. 6g)
  • 1 (15 ounce) can black beans, rinsed and drained (425g)
  • 1 (15 ounce) can kidney beans, rinsed and drained (425g)
  • 1 (15 ounce) can whole kernel corn, drained (425g)
  • 1 (10 ounce) can diced tomatoes and green chilies, undrained (like Rotel) (283g)
  • 1 (14.5 ounce) can diced tomatoes, undrained (411g)
  • 1 (1 ounce) packet taco seasoning (28g)
  • 1 (1 ounce) packet ranch dressing mix (28g)
  • 1 cup beef broth (240 ml)
  • Optional Toppings: shredded cheddar cheese, sour cream, chopped green onions, avocado slices, tortilla chips, hot sauce

Instructions:

  1. Heat olive oil in a large skillet over medium-high heat. Add ground beef and onion. Cook, breaking up the beef with a spoon, until the beef is browned and the onion is softened. Drain off any excess grease. Add minced garlic and cook for another minute until fragrant.
  2. Transfer the browned beef mixture to the slow cooker. Add black beans, kidney beans, corn, diced tomatoes with green chilies, diced tomatoes, taco seasoning, ranch dressing mix, and beef broth.
  3. Stir well to combine all ingredients. Cover and cook on low for 6-8 hours, or on high for 3-4 hours.
  4. If desired, shred the beef with two forks before serving. This is completely optional, depending on your desired texture.
  5. Ladle the soup into bowls and top with your favorite toppings.