Crock Pot Cheesy Taco Soup

• 1 lb ground beef
• 1 medium peeled diced onion
• 2 (16 ounce) cans ranch style beans (undrained) or (16 ounce) cans chili beans (undrained)
• 1 (15 ounce) can diced tomatoes (undrained)
• 1 (10 ounce) can tomatoes and green chilies (such as RO-TEL brand, your choice of heat, undrained)
• 1 (16 ounce) can no-bean chili
• 1 (15 1/2 ounce) can corn (drained)
• 1 1/2 lbs Velveeta cheese, cubed
• 3 cups water
• 1 (1 ounce) packet taco seasoning
• 1 (1/2 ounce) packet ranch dressing mix

1. Brown ground beef and onion in a large skillet.
2. Drain.
3. Combine ground beef/onion mixture and all other ingredients in 5 quart Crock-Pot.
4. Cook on low for 4-5 hours, or until heated through and cheese is melted.
5. Top soup with your favorite Taco condiments: onions, tortilla chips, sour cream, sliced jalapenos, shredded cheddar cheese, salsa, etc.

ground beef, onion, ranch style beans, tomatoes, tomatoes, chili, corn, velveeta cheese, water

Taken from www.food.com/recipe/crock-pot-cheesy-taco-soup-206844 (may not work)