• 1 Tbsp olive oil
• 1 pound ground beef
• 1 yellow onion
• 4 cloves garlic
• 1 C frozen corn
• 2 10-ounce cans diced tomatoes with green chilies
• 1 15-ounce can pinto beans, drained
• 1 15-ounce can black beans, drained
• 1 packet taco seasoning
• 1 packet ranch seasoning
• 3 Tbsp tomato paste
• 2 C water
In a large pot, brown ground beef until fully cooked; drain excess fat. While the beef is cooking, dice the onion and mince the garlic. Add the onion and garlic to the pot with the beef and continue to cook until the onions are soft and translucent. Add the frozen corn, pinto beans, black beans, and diced tomatoes with green chilies (with juices), and stir. Add the tomato paste, taco seasoning, ranch seasoning and water. Stir to combine. Increase heat, cover and bring to a boil. Once boiling, reduce the heat to medium-low and let the soup simmer for 15 minutes, stirring occasionally.
