Ingredients:

  • 1 lb lean ground beef (85/15)
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 1 bell pepper, diced
  • 1 oz taco seasoning
  • 1 oz Hidden Valley ranch dressing mix
  • 15 oz can black beans, drained and rinsed
  • 15 oz can kidney beans, drained and rinsed
  • 15 oz can whole kernel corn, drained
  • 10 oz can Rotel diced tomatoes with green chilies
  • 2 cups low sodium beef broth
  • 8 oz full-fat cream cheese, cubed and softened

Instructions:

  1. In a large Dutch oven over medium-high heat, sauté the ground beef and diced onions. Break the beef into small crumbles and cook until browned (6-7 minutes). Add garlic and bell peppers during the final 2 minutes.
  2. Sprinkle the taco seasoning and ranch mix directly over the meat mixture. Stir for 60 seconds to bloom the spices in the rendered fat.
  3. Pour in the beef broth, scraping the bottom of the pot to release the fond. Stir in the black beans, kidney beans, corn, and Rotel.
  4. Reduce heat to low-medium and simmer for 10 minutes to allow flavors to meld.
  5. Gently stir in the cubed, room-temperature cream cheese. Whisk or stir until the cheese is completely melted and the soup reaches a smooth, velvety emulsion.