Taco Soup Recipe: Ground Beef in 30 Minutes

Instructions:

1. Place the 1 lb lean ground beef in a large pot over medium high heat. Cook for 5 minutes until browned and crumbly, ensuring you don't move it too much at first so a crust can form.
2. Add the diced yellow onion to the beef. Sauté for 4 minutes until the onion is translucent and soft, scraping the bottom of the pan to pick up the flavorful browned bits.
3. Stir in the 2 cloves of minced garlic. Cook for exactly 60 seconds until the aroma fills the kitchen but before the garlic turns bitter and brown.
4. Sprinkle the taco seasoning and ranch dressing mix over the meat.
5. Fold in the drained and rinsed black beans and kidney beans. Stir gently to coat them in the spice mixture so they begin absorbing the savory notes.
6. Pour in the drained corn and the diced tomatoes with green chiles. Combine thoroughly until the colors are vibrant and evenly distributed.
7. Add the tomato sauce and the 2 cups of low sodium beef broth. Stir well to ensure the ranch and taco mixes are fully dissolved into the liquid.
8. Bring the mixture to a gentle boil, then reduce the heat to low. Simmer uncovered for 20 minutes until the liquid has slightly reduced and thickened.
9. The soup is ready when it looks glossy and the beans are tender but not falling apart. Look for a velvety sheen on the surface of the broth.