Ingredients
Scale
For the Base:
- 1 pound ground beef (93% lean)
- ½ onion, chopped
- 1 garlic clove, minced
- 1 green bell pepper, chopped
For the Soup:
- 1 (15 oz) can crushed tomatoes
- 1 (15 oz) can pinto beans, drained
- 1 (15 oz) can black beans, drained and rinsed
- 2 ½ cups beef broth
- 1 (15 oz) can whole kernel corn, drained
- 1 (10 oz) can Rotel diced tomatoes and green chiles
For the Seasoning Mix:
- 1 (1 oz) packet ranch dressing mix
- 2 tablespoons taco seasoning
- 1 teaspoon cumin
- 1 teaspoon coriander
Optional Toppings:
- Shredded cheddar cheese
- Sour cream
- Diced avocado
- Fresh cilantro
- Tortilla chips
- Lime wedges
Instructions
- Prepare the Base: In your Dutch oven, brown ground beef with onion, garlic, and bell peppers until meat is cooked through.
- Build the Soup: Add crushed tomatoes, Rotel tomatoes, both types of beans, and corn to the pot.
- Add Liquid: Pour in the beef broth, stirring to combine all ingredients.
- Season to Perfection: Mix in ranch dressing packet, taco seasoning, cumin, and coriander.
- Simmer and Develop: Bring to a boil, then reduce heat and simmer for 30 minutes.
- Final Touches: Taste and adjust seasonings as needed before serving.
- Serve with Style: Ladle into bowls and offer various toppings for customization.
- Prep Time: 15 minutes
- Cook Time: 40 minutes