Taco soup--yum!

I just made this one for the first time. Since he bought the groceries this week, I ended up with more meat, but that's rarely a bad thing. Especially when you drain off the fat. And I'm really liking my Fix It And Forget It, where this came from.

Taco Soup
1.5 pounds ground beef (the wrapper said 1.63, but you might want less)
3/4 c chopped onion (it might have been more--I eyeballed it)
28 oz. whole tomatoes
14 oz. kidney beans
1 pound frozen corn
8 oz. tomato sauce
1 envelope dry taco seasoning
1-2 c water
Shredded Mexican cheese
taco, corn, or nacho chips

1. Brown beef and onions in skillet. Drain.
2. Combine all ingredients except cheese and chips in slow cooker.
3. Cover; low for 4-6 hours.
4. Serve in bows topped with cheese, with chips on the side.

This is one of those recipes that you don't need to have going right after breakfast in order to have it for dinner. It was really good, really filling.