Taco Soup With Black Beans
|Ground beef||1 Pound, browned and drained|
|Canned crushed tomatoes||28 Ounce (1 Can)|
|Canned corn||15 1⁄4 Ounce, undrained (1 Can)|
|Canned black beans||15 Ounce, undrained (1 Can)|
|Canned red kidney beans||15 1⁄2 Ounce, undrained (1 Can)|
|Dry ranch dressing mix||1 1⁄4 Ounce (1 Envelope, Hidden Valley)|
|Dry taco seasoning||1 1⁄4 Ounce (1 Envelope)|
|Onion||1 Small, chopped|
|Tortilla chips/Corn chips||1 Cup (16 tbs)|
|Shredded cheese||1 Cup (16 tbs)|
|Sour cream||1 Tablespoon|
1. In slow cooker combine all ingredients except chips, shredded cheese and sour cream and cook with cover on Low 4-6 hours.
2. To serve, garnish individual servings with chips, cheese, and sour cream.