Ingredient List
- 1 Tbsp vegetable oil
- 2 lb ground lean beef (or ground turkey or ground chicken)
- 0.5 medium onion, diced
- 4 tsp fresh minced garlic
- 1 packet reduced sodium taco seasoning
- 1.5 Tbsp dry ranch dressing mix
- 28 oz canned diced tomatoes (fire roasted preferred)
- 8 oz bone broth
- 8 oz prepared salsa
- 4 oz canned diced green chiles
- 15 oz canned dark red kidney beans, rinsed and drained
- 15 oz canned black beans, rinsed and drained
- 11 oz canned southwestern style corn
| Preparation Time | 15-20 minutes |
| Cooking Time | 180-240 minutes |
| Total Time | 195-260 minutes |
| Level of Difficulty | Medium |
Step-by-Step Instructions
- Heat 1 tablespoon oil in a large skillet over medium heat. Add 2 lbs ground meat (beef, turkey, or chicken), half chopped onion, and optional 4 teaspoons minced garlic. Cook until meat browns (5-10 minutes). Drain excess liquid.
- Place browned meat in slow cooker. Add fire-roasted diced tomatoes (large can), beef broth (8 oz), salsa (8 oz), diced green chilies (small can), drained kidney beans and black beans (1 can each), Southwest corn (1 can), taco seasoning (1 packet), and ranch dressing mix (1½ tablespoons). Stir to combine.
- Cover and cook on low for 7-8 hours or high for 3-4 hours.
- Serve hot, optionally topped with tortilla chips, Fritos, sour cream, guacamole, or cheese. Adjust thickness with additional beef broth if needed.
- For precise portions, weigh total batch and divide by desired servings. Store leftovers in airtight containers in refrigerator.
