Slow Cooker Taco Bean Soup

Ingredients

• 1 pound ground beef
• 1 onion, chopped
• 1 (1.25 ounce) package taco seasoning mix
• 1 (15 ounce) can white beans, undrained
• 1 (15 ounce) can red kidney beans, undrained
• 1 (15 ounce) can white kidney beans, undrained
• 1 (15 ounce) can ranch-style beans, undrained
• 1 (15 ounce) can pinto beans, undrained
• 1 (15 ounce) can black beans, undrained
• 1 (15 ounce) can white hominy, drained
• 1 (10 ounce) can diced tomatoes with green chile peppers

Directions

Cook and stir ground beef in a skillet over medium high heat until browned and crumbly, 5 to 10 minutes; drain fat. Transfer beef to a slow cooker and sprinkle with onion and taco seasoning mix.

Stir white beans, red kidney beans, white kidney beans, ranch-style beans, pinto beans, black beans, hominy, and tomatoes with green chile peppers into beef mixture.

Cook in the slow cooker set to Low until cooked through and flavors blend, 4 to 5 hours.