Makes 4 quarts (16 servings).
2 pounds ground beef
1 medium onion, chopped
2 cans (15 ounces each) black beans, rinsed and drained
2 cans (16 ounces each) kidney beans, rinsed and drained
2 cans (15 ounces each) pinto beans, rinsed and drained
2 cans (11 ounces each) shoepeg corn
1 can (14-1/2 ounces) whole tomatoes, diced
1 can (10 ounces) diced tomatoes and green chilies
1 can (11-1/2 ounces) V8 juice
2 envelopes ranch salad dressing mix
2 envelopes taco seasoning
Sour cream, shredded cheddar cheese and corn chips, optional
In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Transfer to a 5-qt. slow cooker. Stir in the beans, corn, tomatoes, juice, salad dressing mix and taco seasoning.
Cover and cook on high for 4 hours or until heated through. Serve with sour cream, cheese and corn chips if desired.