Brown the ground beef in a large pot over medium-high heat, then drain any excess fat. Cook until no longer pink in the center and you can see browned crumbles.

Sauté the diced onion for 3 minutes. Cook until it softens and turns slightly translucent, then add the minced garlic and cook for 1 minute.

Add both cans of Rotel, the drained black beans, drained pinto beans, drained corn, taco seasoning, ranch dressing mix, and beef broth to the pot, then stir to combine. Make sure everything is evenly distributed and the broth looks uniformly spiced.

Bring the mixture to a boil, then reduce heat and simmer for 15-20 minutes. Look for gentle bubbling and a thicker, cohesive broth as the flavors meld.

Season with additional salt if needed. Taste the broth and adjust until it’s balanced to your liking.

Serve hot with shredded cheddar, sour cream, and tortilla chips. Add cilantro and jalapeños on top so you get fresh green flecks and extra heat in each bowl.