In a large pot or Dutch oven, heat over medium heat and add the ground beef. Cook for about 6–8 minutes, breaking it apart until fully browned and no longer pink. Drain excess grease.

Add the diced onion and sauté for 3–4 minutes until translucent. Then, introduce the minced garlic, salt, and black pepper, cooking for an additional 30 seconds until fragrant.

Stir in the taco seasoning and ranch seasoning. Pour in the beef broth and add in the Rotel, pinto beans, black beans, kidney beans, and corn. Mix everything together.

Bring the mixture to a gentle simmer, cover the pot, and cook over medium-low heat for 30 minutes. Stir occasionally to promote even cooking.

After simmering, taste the soup and adjust seasoning if needed. Ladle into bowls and offer toppings like sour cream, cheese, or avocado.