Ingredients
900 g ground beef
1 onion, chopped
2 packets (28 g each) taco seasoning mix
2 packets (28 g each) ranch dressing mix
2 cans (450 g each) shoepeg corn
2 cans (280 g each) diced tomatoes with green chile peppers (such as RO*TEL®)
1 can (425 g) red kidney beans
1 can (425 g) black beans
1 can (425 g) pinto beans
1 can (410 g) chicken broth
1 can (410 g) diced tomatoes
Directions
Step 1
In a large skillet over medium-high heat, cook and stir the ground beef and onion until browned and crumbly (about 5 to 7 minutes). Drain and discard grease.
Step 2
Stir in the taco seasoning mix and ranch dressing mix. Add the shoepeg corn, diced tomatoes with green chile peppers, red kidney beans, black beans, pinto beans, chicken broth, and diced tomatoes. Bring the mixture to a simmer, stirring occasionally. Cook until the tomatoes are softened (about 30 to 60 minutes).