 | | 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 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. Top with sour cream, and cheese. |
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| 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 |
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