Taco Soup

2 lbs. ground beef
2 cups diced onions
2 (15 1/2 oz.) cans pinto beans
1(15 1/2 oz.) pink kidney beans
1 (15 1/4 oz.) can whole kernel corn, drained
1 (14 1/2 oz.) can Mexican-style stewed tomatoes
1 (14 1/2 oz.) can diced tomatoes
1 (14 1/2 oz.) tomatoes with chiles
1 (1 1/4 oz..) package taco seasoning mix
1 (1 oz.) package ranch salad dressing mix
Corn Chips for serving
Sour Cream for garnish
Chopped Green Onions for garnish

Brown the ground beef and onions in a large skillet, drain excess fat, then transfer the browned beef and onions to a lg. slow cooker or stockpot. Add the beans, corn, tomatoes, green chiles, taco seasoning, and ranch dressing mix and cook in a slow cooker on low for 6 to 8 houwrs or simmer over low heat for about 1 hour in a pot on th3 stove. To serve place a few corn chips in each bowl and ladle sourp over them. Top with sour cream, cheese, and green onions.Serves 12 portions.

Number of Servings: 12

Recipe submitted by SparkPeople user GMCNEIL.