Ingredients:

  • 1 lb lean ground beef
  • 1 tbsp vegetable oil
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) pinto beans, drained and rinsed
  • 1 can (15 oz) whole kernel corn, drained
  • 1 can (14.5 oz) diced tomatoes with green chiles
  • 1 can (8 oz) tomato sauce
  • 2 cups beef broth
  • 1 packet (1 oz) taco seasoning
  • 1 packet (1 oz) dry ranch dressing mix
  • 1/2 tsp smoked paprika
  • salt to taste
  • black pepper to taste

Instructions:

  1. Place the ground beef in a Dutch oven or heavy-bottomed stockpot over medium-high heat. Cook, breaking the meat apart with a spoon, until the beef is mahogany-colored and no longer pink. Drain the excess grease.
  2. Stir in the taco seasoning and smoked paprika. Toast the spices with the meat for 60 seconds to bloom the essential oils.
  3. Add the diced tomatoes, tomato sauce, beef broth, drained kidney beans, pinto beans, and corn. Stir well until the mixture is a uniform, deep red color.
  4. Bring the liquid to a gentle boil, then reduce heat to low. Cover and simmer for 45 minutes until the broth has thickened slightly and the ingredients have melded.