Crock Pot Taco Soup -great for lunch leftovers!

Made this on Sunday and we will be having it for at least two lunches throughout this week! Great flavor, once again there was something in this Relish recipe that I questioned but I still do it, I have learned it is what makes this dish at this point. The ingredient in question this time, ranch dressing mix, and like the lettuce wraps my daughter LOVED this meal. She ate her whole bowl! FANTASTIC FLAVOR!

 

Crock Pot Taco Soup

1 1/2 pounds ground beef

1 red onion , chopped

1 packet taco seasoning

1 1-ounce envelope ranch dressing mix

2 11-ounce cans corn, undrained

1 15-ounce can pinto beans, undrained

1 15-ounce can black beans, undrained

2 10-ounce cans Rotel tomatoes with chilies, undrained

 TOPPINGS

1/4 cup shredded cheddar or pepper jack

1/4 cup sour cream

1 2.25-ounce can sliced black olives

4 green onions , chopped

[1] Cook the beef and onion in a large skillet over medium-high heat. Drain.

[2] Combine the meat mixture and taco seasoning with the ranch dressing mix, corn, pinto beans, black beans, tomatoes in a slow cooker.
[3] Cover and cook on low for 5-6 hours. Serve warm with the toppings.

 Linked to Tempt My Tummy Tuesday, Tuesdays at the Table,  & Tasty Tuesdays.