Ingredients
Equipment
Method
Brown the beef and build the broth
- Brown the ground beef with the diced onion in a large Dutch oven over medium-high heat. Cook until the beef is browned, then drain excess fat.
- Add the minced garlic and cook for 30 seconds, stirring constantly to prevent browning.
- Stir in diced tomatoes, pinto beans, corn, Rotel tomatoes, beef broth, ranch seasoning, cumin, chili powder, salt, and pepper until evenly combined.
- Add the diced potatoes and bring the mixture to a boil over high heat.
Simmer until tender
- Reduce heat to medium and simmer for 20–25 minutes, until the potatoes are tender.
Finish and serve
- Adjust seasoning if needed, then serve hot topped with shredded cheddar and green onions.
Notes
Pro tip: drain the beef fat after browning for a cleaner, thicker broth. Store leftovers in the fridge up to 4 days in a covered container; reheat gently on the stovetop. Freeze up to 3 months (best flavor within 1 month), then thaw overnight in the refrigerator and rewarm. For a lower-fat option, use 90% lean ground beef or swap in ground turkey while keeping the same seasonings.