Ingredients:

  • 1 lb ground beef (80/20 lean)
  • 1 can (15 oz) kidney beans, undrained
  • 1 can (15 oz) black beans, undrained
  • 1 can (15 oz) whole kernel corn, undrained
  • 1 can (14.5 oz) diced tomatoes with green chilies
  • 1 can (10 oz) tomato sauce
  • 2 cups beef broth
  • 1 cup chunky salsa
  • 1 packet (28g) taco seasoning
  • 1 packet (28g) ranch dressing mix
  • 1 tsp garlic powder

Instructions:

  1. Add the raw ground beef, kidney beans, black beans, corn, diced tomatoes, tomato sauce, salsa, beef broth, taco seasoning, ranch dressing mix, and garlic powder into the slow cooker.
  2. Stir vigorously with a wooden spoon until the taco and ranch seasonings are fully integrated and no clumps remain.
  3. Secure the lid and set the Crock Pot to LOW for 6-8 hours or HIGH for 3-4 hours.
  4. Give the soup one final stir to ensure the proteins are evenly distributed and the broth is thick.
  5. Ladle into bowls and garnish with sour cream and sharp cheddar cheese.