| | Directions | | Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the beef and onions to a large slow cooker or stockpot. Add the beans, tomatoes, taco seasoning, and ranch dressing mix; cook in the slow cooker on low for 6 to 8 hours or simmer over low heat for about 1 hour in a pot on the stove. To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, and cheese. |
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| Ingredients | | - |  | 2 pounds ground beef browned and drained |
| - | | 2 cups diced onions |
| - | | 2 cans 15 1/2 ounce pinto beans |
| - | | 1 can 15 1/2 ounce pink kidney beans |
| - | | 1 can 14 1/2 ounce Mexican-style stewed tomatoes |
| - | | 1 can 14 1/2 ounce diced tomatoes |
| - | | 1 package 1 1/4 ounce taco seasoning mix |
| - | | 1 package 1-ounce ranch salad dressing mix |
| - | | corn chips for serving |
| - | | sour cream for garnish |
| - | | chopped green onions |
| - | | grated cheese |
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