Taco Soup for the Crock-Pot

It's that time of year when the weather is getting colder and a nice bowl of soup or chili is perfect for warming you up.  Well how about a nice bowl of savory taco soup?  After cooking all day in the crock-pot and spreading wonderful smells all through your house, how could you resist?  This is a perfect fall or winter treat.  It would also be good in the spring for Cinco de Mayo celebrations!

Ingredients:
2 lbs ground beef
2 medium yellow onions, chopped
1 (15 1/2 oz) cans seasoned black beans, drained and rinsed
1 (15 1/4 oz) whole kernel corn, drained
1 (14 1/2 oz) can diced, zesty tomatoes
1 (14 1/2 oz) can diced tomatoes with chilies
1 (1 1/4 oz) package taco seasoning mix
1 (1 oz) package ranch salad dressing mix
3 cups tomato soup
3 cups water
corn chips, for serving
sour cream, for garnish
grated cheese, for garnish
chopped green onions, for garnish

Directions:
Brown ground beef and onions in a large saucepan and then drain excess fat.  Transfer the browned

ground beef and onion into a crock-pot.  Add beans, corn, tomatoes, taco mix, ranch mix, water, and soup and cook for 6-8 hours.  Serve in a bowl over a handful of corn chips with sour cream, shredded cheese, and green onion on top.