1 can (15 oz) kidney beans
1 can (15 oz) pinto beans
1 can (11 to 15 oz.) whole kernel corn, drained
1 can (10 oz) rotel tomatoes
1 can (28 oz) tomatoes
1 can (14 oz) stewed mexican tomatoes
1 can (4 oz) chopped chile peppers
1 envelope taco seasoning
1 envelope Hidden Valley Ranch dressing
Brown the ground beef, drain well. Add remaining ingredients and stir. Simmer in slow cooker on LOW for 6 to 8 hours. Serve with tortilla chips or Mexican cornbread.
I love this soup, it's so easy to make and is perfect for a fall day. I like to put a little cheese and sour cream in mine. Enjoy.
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