1 1/2 pounds ground beef
1 onion, chopped
1 (15-ounce) can black beans
1 (16-ounce) can pinto beans
1 (16-ounce) can kidney beans
1 (15.25-ounce) can whole kernel corn
1 (10-ounce) can diced tomatoes with green chilies (like Ro*Tel)
1 (14.5-ounce) can petite diced tomatoes
1 (28-ounce) can crushed tomatoes
2 (1-ounce) packets taco seasoning
2 (1-ounce) packets ranch dressing and seasoning mix
2 cups water
Cooked white rice
Shredded cheddar cheese
Prep Time: 5 mins
Cook Time: 20 mins
Servings: 6 to 8
In a large stock pot over medium-high heat, brown the ground beef with the onion. Once cooked through, drain the grease and return the mixture to the pot.
Drain and rinse the beans before adding to the pot. Drain corn and add to the pot. Add the undrained tomatoes, along with the taco and ranch seasoning and water. Stir to combine. Heat until boiling. Reduce and simmer 10 to 15 minutes.
Serve over rice or with corn chips. Add a dollop of sour cream and a sprinkle of cheddar cheese, if desired.