Ingredients
Method
- Heat a large pot over medium-high heat. Crumble in the ground beef and cook, stirring often, until browned with no pink remaining. Transfer the beef to a paper-towel-lined plate and pat dry to soak up excess grease.
- Return to the pot, add the drained black beans, drained kidney beans, drained corn, and undrained diced tomatoes. Stir gently to combine the ingredients.
- Pour in the salsa and water, then sprinkle in the taco seasoning and ranch dressing mix. Stir everything well, then increase the heat to bring the soup to a boil.
- Stir the browned beef back into the pot. Reduce the heat to medium-low and simmer, uncovered, for 15 to 20 minutes until the flavors are well blended.
- Ladle the hot soup into bowls and top with your favorite garnishes, such as avocado, cilantro, shredded cheese, or sour cream.
Nutrition
Notes
Swap ground turkey for a lighter version.
Use fire-roasted diced tomatoes to add smoky depth.
Rinse canned beans well to lower sodium.
Leftovers keep in the fridge for up to 4 days in a sealed container.
Freeze for up to 3 months and thaw overnight before reheating.
For extra heat, add minced jalapeño or a pinch of cayenne.
Top with California-grown Hass avocado, cotija cheese, or tortilla chips for crunch.