Taco Chili

Tacos are awesome. And I still have yet to make the perfect chili. This was different, I'd probably make it again, but probably won't be requesting it anytime soon. It was like it sounds-taco chili. Also make sure you use AT-LEAST a 6-quart slow cooker!

I only remembered to take pictures of the onions....oops!

Taco Chili-adapted from Make It Fast, Cook It Slow by Stephanie O'dea
Total Time: 8 hours
Serves 12

• 1 pound ground beef, browned and drained
• 1 medium onion, chopped
• 2 (15-ounce) cans kidney beans
• 2 (15-ounce) cans pinto beans
• 2 (15-ounce) cans corn with their juices
• 1 (28-ounce) can diced tomatoes with their juices
• 1 (14-ounce) can tomatoes with chiles and their juices
• 1 packet taco seasoning
• 1 packet ranch dressing mix
• sour cream and cheddar cheese for garnish

Put the meat and onion in a slow cooker. Drain and rinse beans, and add to the cooker. Add corn and tomatoes. Stir in the contents of both seasoning packets. Cover and cook on low for 8 hours. Once done, top with sour cream and cheese if desired.