Ingredients:

  • 1 lb lean ground beef (93% lean)
  • 1 tbsp olive oil
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 can (15 oz) kidney beans, rinsed and drained
  • 1 can (15 oz) fire-roasted diced tomatoes
  • 1 can (4 oz) diced green chiles
  • 1 cup frozen corn
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 3 tbsp low-sodium taco seasoning
  • 1 tbsp ranch seasoning powder
  • 4 cups low-sodium beef broth
  • 1/2 cup plain non-fat Greek yogurt

Instructions:

  1. Heat olive oil in a Dutch oven over medium-high heat. Add the ground beef, breaking it apart with a spoon, and cook until browned and no longer pink. Drain any excess fat.
  2. Stir in the diced onion and cook for 3–5 minutes until translucent. Add the minced garlic, taco seasoning, and ranch seasoning, stirring constantly for 60 seconds to bloom the spices.
  3. Pour in the diced tomatoes with juice, green chiles, black beans, kidney beans, and frozen corn. Pour in the beef broth.
  4. Bring the mixture to a boil, then reduce heat to low and simmer for 10–15 minutes.
  5. Remove the pot from heat. Slowly stir in the Greek yogurt until the broth becomes creamy and opaque.