Brown the Beef: In a large pot over medium-high heat, add the ground beef and cook for about 5-7 minutes, breaking it up with a spatula until it is fully browned and no longer pink. Drain excess grease if necessary.

Combine Ingredients: Next, stir in the sliced stewed tomatoes, undrained black and pinto beans, taco seasoning, and ranch dip mix. Mix well and bring the mixture to a rolling boil over high heat.

Add Vegetables: Once boiling, add the frozen pepper and onion blend along with the frozen broccoli and cauliflower florets. Reduce the heat to medium-low, cover the pot, and let the soup simmer for about 6-8 minutes.

Stir in Creaminess: Lower the heat to low and carefully mix in the fat-free cream cheese and Greek yogurt. Stir continuously for about 3-5 minutes until both ingredients are completely melted and incorporated.

Serve with Toppings: Ladle it into bowls and serve hot, enhancing with optional toppings like fresh cilantro, diced onions, jalapeños, cheese, or crunchy tortilla chips.