Slow Cooker Taco Soup

Ingredients

• 15 ounce olives black sliced canned
• 15.5 ounce black beans undrained canned
• 15.5 ounce regular corn undrained canned
• 14.5 ounce canned tomatoes diced green undrained canned
• 1  bell pepper diced green
• 1 pound ground beef 
• 1  onion diced
• 1 ounce ranch dressing mix 
• 1.3 ounce taco seasoning 
• 1 cup sacremento tomato juice 

Equipment

• frying pan
• slow cooker

Directions

1. Heat a large skillet over medium-high heat; cook and stir beef until crumbly, evenly browned, and no longer pink.
2. Drain and discard any excess grease.
3. Transfer beef to a slow cooker and sprinkle with the taco seasoning mix and ranch dressing mix.
4. Add the diced tomatoes and green chiles, corn, and black beans, all with their liquid, to the slow cooker. Stir the black olives, onion, bell pepper, and tomato juice into the ground beef mixture. Cook on Low until the vegetables are completely tender, about 5 hours.