{soups-salads-and-salad-dressings} Brenda's SOUTHWEST TACO SOUP

 

Brenda's SOUTHWEST TACO SOUP     

1-1/2 POUNDS LEAN GROUND BEEF
1  23 OZ CAN RANCH STYLE BEANS
1  15 OZ  CAN KIDNEY BEANS   
1  15 OZ  CAN CORN, DRAINED
1  14 OZ  CAN ROTEL TOMATOES WITH GREEN         CHILLIES
1  LARGE  ONION, CHOPPED
3  RIBS CELERY, CHOPPED
2  1 OZ ENVELOPES TACO SEASONING
1  1 OZ ENVELOPE RANCH DRESSING MIX

BROWN THE GROUND BEEF, STIRRING UNTIL CRUMBLY. COMBINED ALL THE CANNED INGREDIENTS AS WELL AS ONION AND CELERY IN SLOW COOKER AND STIR WELL.  THEN ADD THE TACO SEASON AND THE RANCH DRESSING MIXES.
COOK COVERED ON LOW FOR 8 HOURS IN CROCK POT OR SLOW COOKER.  OR YOU CAN COOK ON TOP OF STOVE FOR ABOUT ONE HOUR.  SERVES 8 to 10.  Enjoy.

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