Ingredients:

  • 1 lb lean ground beef
  • 2 tbsp taco seasoning
  • 1 tbsp olive oil
  • 1/2 cup beef broth
  • 1 cup frozen corn, thawed
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (10 oz) diced tomatoes with green chiles, undrained
  • 1 cup chunky salsa
  • 1 small yellow onion, finely diced
  • 2 cloves garlic, minced
  • 2 cups sharp cheddar cheese, shredded
  • 1/2 cup Monterey Jack cheese, shredded
  • fresh cilantro for garnish
  • sliced jalapeños for garnish

Instructions:

  1. Heat olive oil in a skillet over medium-high heat. Add the ground beef and cook, breaking it into crumbles, until it is deeply browned and no longer pink.
  2. Stir in the taco seasoning and garlic, cooking for another 60 seconds until the spices smell toasted and aromatic.
  3. Deglaze the pan by pouring in the beef broth, scraping up all the brown bits (fond) from the bottom of the skillet.
  4. Transfer the seasoned beef mixture into the slow cooker.
  5. Stir in the diced onion, black beans, corn, diced tomatoes with chiles, and salsa.
  6. Cover and cook on Low for 6-8 hours or High for 3-4 hours until the mixture is bubbling gently and onions are translucent.
  7. Stir in the shredded sharp cheddar and Monterey Jack cheese until melted and creamy.
  8. Garnish with fresh cilantro and sliced jalapeños before serving.