Ingredients:

  • 450g Lean Ground Beef (90/10)
  • 1 medium Yellow Onion, finely diced
  • 3 cloves Garlic, minced
  • 1 packet (28g) Hidden Valley Ranch Seasoning
  • 30g Low-sodium Taco Seasoning
  • 1 can (425g) Black Beans, rinsed and drained
  • 1 can (425g) Kidney Beans, rinsed and drained
  • 1 can (425g) Sweet Corn, drained
  • 2 cans (280g ea) Ro-Tel Diced Tomatoes & Green Chilies
  • 475ml Beef Bone Broth
  • 115g Low-fat Cream Cheese, softened

Instructions:

  1. Place a large skillet over medium-high heat. Brown the 450g of ground beef until deeply browned and no pink remains. Add the diced onions and minced garlic during the last 3 minutes of browning until translucent and fragrant.
  2. Transfer the beef, onions, and garlic to a 6-quart crock pot. Add the black beans, kidney beans, corn, Ro-Tel (with juices), taco seasoning, ranch mix, and beef bone broth. Stir thoroughly.
  3. Cover and cook on 'Low' for 6 hours.
  4. If using cream cheese, whisk the 115g of softened cream cheese with one ladle of hot broth in a separate bowl until smooth. Stir this mixture back into the crock pot until the broth turns a beautiful, creamy terracotta color.
  5. Give it a final stir and a taste. If it needs a kick, a splash of lime juice works wonders.