Taco Soup

2 cans of pinto beans
2 cans of kidney beans
2 cans of corn
1 large can of diced tomatoes
1 can tomatoes and chiles
1 packet taco seasoning
1 packet ranch dressing mix
1 lb browned ground turkey or hamburger (I used almost 2 lbs)
1 jalapeño (optional)
All the dressings for tacos: Sour cream, shredded cheese, tortilla chips,

Start by browning the ground meat, draining the fat and adding the meat to your crockpot. Dump contents of seasoning packets on top of the meat.
Drain the beans and throw them in the crockpot too. Finally, add the entire contents of the corn and tomato cans (don't drain!), and stir. I threw in some diced jalapeños for some extra heat, but go ahead and leave them out if you don't like them.

Cover and cook for 8-10 hours on low, which lends itself perfectly to being cooked while you're at work. And because the prep is mostly opening cans and dumping them into the pot, it's easy enough to assemble the night before and pop into the fridge, to save time in the morning. Alternatively, you could cook it on high for 4-5 hours, but soups tend to do better the longer you cook them.

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