Ingredients:

  • 1.5 lbs 90/10 ground beef
  • 1 large yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 3 cups Yukon Gold potatoes, cubed 1/2 inch
  • 15 oz can black beans, drained and rinsed
  • 15 oz can sweet corn, drained
  • 14.5 oz can fire-roasted diced tomatoes
  • 4 cups low-sodium beef bone broth
  • 4 oz Neufchâtel cheese, room temperature
  • 1/2 cup sharp cheddar cheese, freshly shredded
  • Salt
  • Pepper

Instructions:

  1. Place your Dutch oven over medium high heat. Add the 1.5 lbs ground beef.
  2. Let it brown without moving for 3 minutes until a dark crust forms.
  3. Use a meat masher or wooden spoon to crumble the beef into small, pebble sized pieces.
  4. Add the diced yellow onion. Sauté for 5 minutes until translucent and the edges turn golden.
  5. Stir in the minced garlic, 1 tsp smoked paprika, and 1 tsp cumin. Cook for 60 seconds until the kitchen smells intensely smoky and earthy.
  6. Pour in 1/2 cup of the beef bone broth. Use your spoon to scrape up every brown bit from the bottom. This is where the color comes from!
  7. Add the remaining bone broth, 3 cups cubed potatoes, black beans, sweet corn, and fire roasted tomatoes.
  8. Bring to a boil, then immediately drop to low. Simmer for 20 minutes until the potatoes are tender when pierced with a fork.
  9. Stir in the 4 oz Neufchâtel cheese. Note: It may look patchy at first, but keep stirring; it will melt into a velvety cloud.
  10. Turn off the heat. Sprinkle in the 1/2 cup sharp cheddar cheese. Stir gently until the liquid is completely smooth and glossy.
  11. Taste for salt and pepper. The fire roasted tomatoes add salt, so you might need less than you think.