Watch the Full Step-by-Step
Servings: 6
- Chef's knife
- Colander
INGREDIENTS
- 1 pound/454 grams ground beef
- 1 medium red onion, diced
- 1 –2 medium jalapeños, finely diced
- 1 tablespoon olive oil, plus more as needed
- 1½ cups corn kernels, fresh or frozen
- 1 15-ounce/425-gram can black beans, drained and rinsed
- 1 4-ounce/113-gram can diced green chiles
- 1 10-ounce/283-gram can diced tomatoes with green chiles
- 1 14.5-ounce/411-gram can diced tomatoes
- 4 cups/32 fluid ounces/946 milliliters beef broth
- 3 tablespoons ranch seasoning mix
- 1 teaspoon salt, plus more to taste
- ½ teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 tablespoon chili powder
- ½ teaspoon adobo seasoning, or to taste
- ¼ cup fresh cilantro, chopped, plus more for serving
INSTRUCTIONS
- Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until browned and cooked through, 6 to 8 minutes. Transfer to a plate.
- Add the onion and jalapeños to the pot and cook until softened, 3 to 4 minutes, adding a little olive oil if needed.
- Add the corn and cook, stirring occasionally, until lightly charred, 3 to 5 minutes.
- Return the beef to the pot. Add the black beans, green chiles, both cans of tomatoes and beef broth. Stir in the ranch seasoning, salt, pepper, smoked paprika, oregano, garlic powder, cumin, chili powder and adobo seasoning.
- Bring to a boil, then reduce the heat to maintain a gentle simmer. Stir in the cilantro, cover and cook for 15 to 20 minutes.
- Taste and adjust the seasonings. Ladle into bowls and garnish with additional cilantro. Serve hot.