Taco Soup

Quick to prepare, this taco soup is a favorite among friends.

1 can pinto beans (16 oz)
1 can white/kidney beans (16 oz)
1 can niblet corn (11 oz)
1 can Rotel tomatoes & chilies (11 oz)
1 can diced tomatoes (28 oz)
1 cans 'mexican style' stewed tomatoes
1 cans diced green chilis (4 oz)
1 envelope taco seasoning mix (1 1/4 oz)
1 envelope hidden valley ranch dressing mix (1 oz)
1 can chopped black olives
1 lb ground beef or chicken

1. Cook meat and drain. (With ground beef, cook with onions, salt, and pepper.) Shred if needed.
2. Add all ingredients to crock pot, including can juice.
3. Stir and Cook on low for 7 hours.

Suggestions: Try White Northern beans for white beans. Garnish with sour cream, shredded cheese, chopped green onions, or tortilla chips.