This recipe is quick to put together. A friend shared it with us a few years back, but I do believe Paula Deen as this version too. Not sure what came first but we have adapted it slightly for our own tastes. Mr Mom loves his thick, almost like a stew, while I prefer a soupier version.
The great thing about this recipe is you can add in or leave out what you'd like. Paula puts olives in hers, we don't.
2 lbs ground beef 1 or 2 medium onion, chopped 2 cans pinto beans, drained 1 can kidney beans, drained 1 can kernel corn, drained 1 can Rotel 1 can diced tomatoes 1 can Mexican stewed tomatoes 2 cans diced green chiles 1 pkg taco seasoning (or make your own with this recipe) 1 pkg ranch dressing (dry) (or make your own with this recipe) Garnishes: (optional) shredded cheese, olives, sour cream, corn chips, green onions, sliced jalapenos
* the cans are all about 15 oz each, except for the green chiles which are smaller.
Cook onions and ground beef in skillet. Drain and transfer to the crock pot.
Add in all other ingredients, and stir.
You can cook this for 6 hours or so in the crock pot on let it simme on the stove for a shorter time to allow the flavors to meld.