Ingredients:

  • 1 lb (450g) lean ground beef
  • 1 medium yellow onion, finely diced
  • 1 can (15 oz / 425g) black beans, rinsed and drained
  • 1 can (15 oz / 425g) kidney beans, rinsed and drained
  • 1 can (15 oz / 425g) whole kernel corn, drained
  • 1 can (14.5 oz / 411g) fire roasted diced tomatoes
  • 1 can (10 oz / 283g) diced tomatoes with green chiles
  • 1 cup (240ml) beef bone broth, low sodium
  • 1 packet (1 oz / 28g) taco seasoning
  • 1 packet (1 oz / 28g) dry ranch dressing mix
  • 0.5 tsp smoked paprika

Instructions:

  1. In a large skillet over medium high heat, brown the 1 lb lean ground beef with the diced yellow onion. Cook 6 minutes until the beef is browned and the onions are translucent. Drain any excess fat now so your soup isn't oily later.
  2. Transfer the beef and onion mixture into the bottom of your slow cooker. This creates a solid flavor foundation for the liquids to permeate.
  3. Dump in the rinsed black beans, kidney beans, corn, fire roasted tomatoes, and the tomatoes with green chiles. Do not stir yet; keeping the layers distinct for a moment helps you see if you need more liquid.
  4. Sprinkle the taco seasoning, ranch dressing mix, and smoked paprika evenly over the top of the vegetables.
  5. Pour the 1 cup of beef bone broth over everything. Now, give it a gentle stir to ensure the spices are distributed into the liquid.
  6. Cover and cook on Low for 8 hours. You can use the High setting for 4 hours, but the beans won't be quite as buttery.
  7. About 30 minutes before serving, take a wooden spoon and gently mash a small portion of the beans against the side of the crock. Stir well until the broth looks thickened and rich.
  8. Sample a spoonful. If it needs more punch, add a squeeze of lime juice or a pinch of salt before serving to your family.