Ingredients:

  • 1 lb lean ground beef
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) whole kernel corn, drained
  • 1 can (10 oz) Rotel (diced tomatoes with green chilies), undrained
  • 1 can (14.5 oz) diced tomatoes
  • 1 packet (30g) taco seasoning
  • 1 tbsp ranch dressing mix (dry)
  • 2 cups beef broth, low sodium

Instructions:

  1. Heat a skillet over medium-high heat. Add the ground beef and diced onion, cooking until the meat is browned and the onions are translucent.
  2. Stir in the minced garlic for the final 60 seconds until fragrant, then drain the excess grease from the skillet.
  3. Transfer the browned beef mixture into the slow cooker.
  4. Add the black beans, kidney beans, corn, Rotel, and diced tomatoes to the slow cooker.
  5. Pour the beef broth over the top and sprinkle in the taco seasoning and ranch dressing mix. Stir until the soup is a vibrant, uniform red.
  6. Secure the lid and set the crock pot to Low for 6-8 hours or High for 3-4 hours.