Ingredients
- 1-1/4 lbs. ground beef
- 1 medium yellow onion
- 2 garlic cloves, minced
- 1 jalapeno, seeded and finely chopped
- 2 (14.5 oz.) cans diced tomatoes with green chilies
- 14 oz. can beef broth (I use Kitchen Basics beef stock)
- 8 oz. can tomato sauce
- 1 Tbls. chili powder
- 1 t. ground cumin
- ¾ t. ground paprika
- ¼ t. oregano
- 1-1/2 Tbls. dry ranch dressing mix
- 1-1/2 c. frozen corn
- 14.5 oz. can black beans, drained and rinsed
- 14.5 oz. can pinto beans, drained and rinsed
- corn tortillas
Toppings
- Mexican cheese blend
- diced avocados
- corn tortilla strips (see instruction below)
- low-fat sour cream
Instructions
Lightly brush tortillas with oil; cut into strips with a pizza cutter. Carefully move to a large baking sheet and bake in a 400 degree oven until crisp (about 5-7 minutes). Lightly salt and set aside.
Cook ground beef in a large soup pot along with chopped onion, crumbling and stirring occasionally until browned; add jalapeno and garlic during last few minutes of browning. Drain excess fat.
Stir in tomatoes with chilies, beef broth, tomato sauce, chili powder, cumin, paprika, oregano, ranch dressing mix and season with salt and pepper to taste. Cover pot with lid and simmer 30 minutes, stirring occasionally.
Add in corn, black beans and pinto beans; cook until heated through. Add ½ cup water or extra beef broth to thin a bit.
Serve warm with toppings as desired.
NOTE: Serves 6-8