Most of the ingredients you will I am sure already have them in your cupboard or freezer so lets get started.
2 pounds ground beef
1 envelope taco seasoning
1-1/2 cups water
1 can (16 ounces) mild chili beans, undrained
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (15 ounces) pinto beans, rinsed and drained
1 can (14-1/2 ounces) stewed tomatoes
1 can (10 ounces) diced tomato with green chilies
1 can (4 ounces) chopped green chilies, optional
1 envelope ranch salad dressing mix
In a Dutch oven, cook beef over medium heat until no longer pink; drain. Add taco seasoning and mix well. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until heated through, stirring occasionally. Yield: 6-8 servings (about 2 quarts).
For working Mums and Dads get your slow cooker warming then start preparing your soup.
Brown of the ground beef in a heavy based pan,***.
Drain off any excess fat, follow the steps above place into your slow cooker, give a stir and turn your slow cooker to low.
This will be ready and waiting for you when you get home from work, or just a day out with the family.
***** I tend to use my old faithful wok for this sort of prep; it is so convenient and I can get a lot of ingredients into it without splashing out every where.
This is definitely the ideal dish for a cold day, it can be made on the stove top or in a slow cooker depends on your time slot.
But either way it is simply delicious, my kids love it with tacos but me just plain crusty bread 'oh' and some butter.