Ingredients - 2 pounds ground beef - 2 cups onions, diced - 2 cans pinto beans (15 1/2 ounce can) - 1 can pink kidney beans (15 1/2 ounce can) - 1 can Mexican-style stewed tomatoes (14 1/2 ounce can) - 1 can diced tomatoes (14 1/2 ounce can) - 1 packet taco seasoning mix (1 1/4 ounce pkt) - 1 package ranch salad dressing mix (1-ounce pkg) - 1 package corn chips - 1 cup sour cream - 4 green onions, chopped - 1 cup grated cheese This is a wonderful recipe when you have a crowd and little time to spend in preparation. The beauty of the recipe is that if you have people eating at different times, the food stays warm and ready in a crock pot. Directions Brown the ground beef and onions in a large skillet; drain the excess fat.
Transfer the beef and
onions to a large slow cooker or stockpot. Add the beans, tomatoes, taco seasoning, and ranch
1
dressing mix; cook in the slow cooker on low for 6-8 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.
