Categories: Main Dish, Slow Cooker, Soup

Ingredients

• 1 (16 ounce) can pinto beans
• 1 (16 ounce) can white beans or 1 (16 ounce) can kidney beans
• 1 (11 ounce) can niblet corn
• 1 (11 ounce) can Rotel tomatoes & chilies
• 1 (28 ounce) can diced tomatoes
• 1 (4 ounce) can diced green chilies
• 1 (1 1/4 ounce) envelope taco seasoning mix
• 1 (1 ounce) envelope hidden valley ranch dressing mix
• 1 lb shredded chicken, ground beef or 1 lb any meat

Directions

1. Cook meat and drain.

2. Shred if needed.
3. Add all ingredients to crock pot.
4. DO NOT DRAIN CANS.
5. Stir.

6. Cook on high for 2 hours or low for 4 hours. Keep on low until serving to keep hot.

7. Garnish with sour cream, shredded cheese, chopped green onions, or tortilla chips.

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