Ingredients:

  • 1 lb lean ground beef
  • 1 tbsp olive oil
  • 1 small onion, finely diced
  • 3 cloves garlic, minced
  • 3 tbsp taco seasoning
  • 1 can (15 oz) diced tomatoes with green chilies, undrained
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) yellow corn, drained
  • 2 cups beef broth
  • 8 oz cream cheese, softened and cubed
  • 1/2 tsp salt
  • 1/4 tsp cracked black pepper

Instructions:

  1. Heat olive oil over medium-high heat in a large pot or Dutch oven. Add ground beef, onion, and garlic. Stir frequently until the beef is brown and crumbly and the onions are translucent. Drain any excess grease.
  2. Stir in the taco seasoning until the meat is evenly coated and fragrant.
  3. Pour in the beef broth, diced tomatoes with green chilies, black beans, and corn. Bring the mixture to a boil, then reduce heat to low. Simmer uncovered for 10–12 minutes until the liquid has slightly reduced.
  4. Reduce heat to low. Stir in the cubed cream cheese one piece at a time, stirring constantly until completely melted and the broth is smooth and velvety.
  5. Season with salt and black pepper to taste.