Ingredients:

  • 450g lean ground beef (90/10 ratio)
  • 1 medium yellow onion, finely diced
  • 2 cloves garlic, minced
  • 425g can black beans, undrained
  • 425g can kidney beans, drained and rinsed
  • 425g can fire roasted tomatoes
  • 310g can sweet corn, drained
  • 115g can diced green chiles
  • 475ml low sodium beef broth
  • 2 tbsp taco seasoning
  • 28g packet ranch dressing mix

Instructions:

  1. Place your pot over medium high heat. Add the 450g of ground beef.
  2. Let the beef sit undisturbed for 3 minutes until a brown crust forms. Cook until golden and crackling.
  3. Add the diced onion to the beef. Note: The moisture from the onion will help deglaze the pan.
  4. Stir in the 2 cloves of minced garlic and cook for 1 minute until fragrant but not brown.
  5. Pour in the 475ml of beef broth, scraping the bottom of the pot to release the browned bits.
  6. Add the 425g of undrained black beans, the 425g of rinsed kidney beans, and the 425g of fire roasted tomatoes.
  7. Stir in the 310g of drained corn, 115g of green chiles, 2 tbsp of taco seasoning, and the 28g ranch mix.
  8. Bring the mixture to a boil, then reduce heat to low.
  9. Simmer uncovered for exactly 20 minutes to allow the flavors to meld and the liquid to reduce slightly.
  10. Stir occasionally to prevent the beans from sticking to the bottom. Look for a slightly thickened, glossy broth.