Ingredients:

  • 1 lb lean ground beef (90/10)
  • 1 medium yellow onion, finely diced (150g)
  • 3 cloves garlic, minced
  • 1 packet (28g) taco seasoning
  • 1 packet (28g) ranch dressing mix
  • 15 oz can black beans, drained and rinsed
  • 15 oz can pinto beans, drained and rinsed
  • 14.5 oz can fire-roasted diced tomatoes, with juice
  • 4 oz can chopped green chiles
  • 1.5 cups frozen sweet corn
  • 2 cups low-sodium beef broth
  • 8 oz full-fat cream cheese, cubed and softened
  • 0.5 cup heavy cream

Instructions:

  1. Place the 1 lb ground beef in the pot over medium high heat. Cook for 5-7 minutes until the pink is gone and you see some crispy brown bits.
  2. Add the 150g diced onion and 3 cloves of minced garlic. Note: Cooking them in the beef fat softens them beautifully.
  3. Sprinkle in the taco seasoning and ranch mix. Stir for 1 minute until the spices smell toasted and fragrant.
  4. Pour in the 2 cups of beef broth, using your spoon to scrape up any bits stuck to the bottom.
  5. Stir in the black beans, pinto beans, diced tomatoes (with juice), green chiles, and 1.5 cups of frozen corn.
  6. Bring the pot to a boil, then reduce heat to low. Simmer for 10 minutes to let the flavors marry.
  7. While simmering, put the softened cream cheese in a bowl and whisk in a little hot broth until smooth.
  8. Stir the cream cheese mixture and the 0.5 cup of heavy cream into the pot. Heat for 2-3 minutes until everything is silky and hot. Note: Do not let it return to a hard boil at this stage.