Ingredients
Scale
- 2 lbs Lean Ground Beef (93% lean) or Ground Turkey
- 1 can (15 oz) Black Beans, undrained
- 1 can (15 oz) Kidney Beans, undrained
- 1 can (15 oz) Whole Kernel Corn, drained
- 1 can (10 oz) Diced Tomatoes with Green Chilies (like Ro-Tel)
- 1 packet (1 oz) Taco Seasoning Mix
- 1 packet (1 oz) Dry Ranch Dressing Mix
- 2 cups Beef Broth (low sodium)
- Optional: Shredded cheese, Greek yogurt (as sour cream substitute), and cilantro for topping
Instructions
- Place your raw lean ground beef or turkey directly into the bottom of the slow cooker. If you prefer a finer texture, you can brown the meat in a skillet first, but for a true “no prep” experience, placing it in the crockpot works perfectly as long as you use lean meat. Open all your cans. Do not drain the beans; the liquid adds thickness and extra flavor to the broth. Pour the black beans, kidney beans, corn, and diced tomatoes over the meat.
- Sprinkle the taco seasoning and the ranch dressing mix over the top of the ingredients. Pour the two cups of beef broth over everything to ensure the meat is submerged. Put the lid on the crockpot and set it to “Low” for 6 to 7 hours or “High” for 3 to 4 hours. About halfway through the cooking time (or at the very end), use a wooden spoon to break up the ground meat into small crumbles. Stir the soup thoroughly to combine the melted seasonings and juices.
- Ladle the hot soup into large bowls. To keep the protein high and the calories controlled, top each bowl with a dollop of plain non-fat Greek yogurt instead of sour cream. Add a sprinkle of shredded cheddar cheese and fresh cilantro if desired. Serve immediately while hot, perhaps with a few baked tortilla chips for crunch.
- Cook Time: 6 hours 5 minutes