Ingredients
2 pounds ground beef1 medium onion, chopped2 cans (16 ounces each) kidney beans, rinsed and drained2 cans (15 ounces each) black beans, rinsed and drained2 cans (15 ounces each) pinto beans, rinsed and drained3 cans (7 ounces each) white or shoepeg corn, drained1 can (14-1/2 ounces) diced tomatoes, undrained1 can (10 ounces) diced tomatoes and green chiles1 can (11-1/2 ounces) V8 juice2 envelopes ranch salad dressing mix2 envelopes taco seasoningOptional: Sour cream, shredded cheddar cheese and corn chips
Preparation
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Transfer to a 5- or 6-qt. slow cooker. Stir in the beans, corn, tomatoes, juice, salad dressing mix and taco seasoning.
Cover and cook on high for 4-6 hours or until heated through. Serve with sour cream, cheese and corn chips if desired.
