Taco Soup

I know that everyone has a recipe for Taco Soup....and guess what, so do I! 
For those who may not have tried Taco Soup, it is kind of a lighter chili-ish type meal.  Perfect to serve with Corn Bread or Frito's, you can top it with any normal chili toppings.  It has a wonderful balance of flavors that is sure to please the kiddos as well as adults.
I particularly love that this is so easy, just open throw it in the crockpot and walk away....it makes a TON so perfect for large gatherings or for leftovers.
Speaking of, one of our favorite ways to use up the leftovers is for NACHOS...YUM!

TACO SOUP

• 2 pounds ground beef or ground hamburger
• 2 cups diced onions
• 2 (15 1/2-ounce) cans pinto beans
• 1 (15 1/2-ounce) can kidney or black beans
• 1 (15 1/4-ounce) can whole kernel corn, drained
• 1 (14 1/2-ounce) can Mexican-style stewed tomatoes
• 1 (14 1/2-ounce) can diced tomatoes
• 1 (14 1/2-ounce) can tomatoes with chilies, like Rotel
• 2 (4 1/2-ounce) cans diced green chilies
• 1 (1 1/4-ounce) package taco seasoning mix
• 1 (1-ounce) package ranch salad dressing mix (the dry stuff)
• Optional toppings for serving:  Corn Chips, Sour Cream, Grated Cheese, Chopped Green Onions, Pickled Jalapeno 

Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large slow cooker or a stockpot. Add the beans, corn, tomatoes, green chilies, taco seasoning, and ranch dressing mix, and cook in a slow cooker on low for 6 to 8 hours.
ENJOY!


Recipe Source:  Adapted from Paula Deen

This recipe has been linked up at:
Nikki's Nifty Knacks
Frou Frou Decor
Tidy Mom
Simply Sweet Home
Mommy's Kitchen
The Country Cook