Crock Pot Cheesy Taco Soup - cooking recipe

Ingredients

1 lb ground beef
1 medium peeled diced onion
2 (16 ounce) cans ranch style beans (undrained) or (16 ounce) cans chili beans (undrained)
1 (15 ounce) can diced tomatoes (undrained)
1 (10 ounce) can tomatoes and green chilies (such as RO-TEL brand, your choice of heat, undrained)
1 (16 ounce) can no-bean chili
1 (15 1/2 ounce) can corn (drained)
1 1/2 lbs Velveeta cheese, cubed
3 cups water
1 (1 ounce) packet taco seasoning
1 (1/2 ounce) packet ranch dressing mix

Preparation

Brown ground beef and onion in a large skillet.
Drain.
Combine ground beef/onion mixture and all other ingredients in 5 quart Crock-Pot.
Cook on low for 4-5 hours, or until heated through and cheese is melted.
Top soup with your favorite Taco condiments: onions, tortilla chips, sour cream, sliced jalapenos, shredded cheddar cheese, salsa, etc.