A nice transitional dish to go from summer to early fall!

Ingredients

• 1 lb. ground beef 
• 1 large onion, diced (about 1 1/2 cups)
• 1 (1-oz.) pkg. taco seasoning
• 1 (15.5-oz.) can chili beans, drained
• 1 (14.5-oz.) can tomatoes, garlic, and onions
• 1 (14.5-oz.) can stewed tomatoes
• 1 (15.5-oz.) can kidney beans, drained
• 1 (15.5-oz.) can pinto beans, drained
• 1 (15.25-oz.) can whole kernel corn, drained
• 1 (1-oz.) pkg. dry ranch seasoning mix
• Sour cream, salsa, tortilla strips or chips, corn chips, shredded cheese, sliced avocado, cilantro (for garnish)

Directions

Step 1

Brown ground beef in a large skillet over medium, stirring constantly, 5 to 8 minutes or until meat crumbles and is no longer pink; drain. Add onions, and cook until tender and translucent. Add one package of taco seasoning, and stir until meat is covered.

Step 2

Spoon ground beef mixture in the bottom of the slow-cooker crock. Add remaining ingredients, and stir to combine.

Step 3

Cook on HIGH for 4 hours or LOW 6 hours, stirring occasionally.

Step 4

Ladle into bowls, top with preferred garnishes, and serve.

Recipe and image sourced from: https://www.southernliving.com/slow-cooker-taco-soup-7108646