Slow Cooker Taco Soup

This taco soup is so easy to make I think it will become a staple in my home in the months to come.
I found several versions of the soup but I wanted one filled with flavor and decided to make my own version of it.
It turned out absolutely delicious!
Ingredients:

1 pound ground beef
1 (14.5 ounce) cans whole peeled tomatoes1 (15 ounce) or
tomatoes with green chilies
1 can kidney beans, in sauce
1 package taco seasoning
1  package buttermilk ranch dressing
1/4 teas cilantro
1/4 teas seasoned salt
1/2 cup beef broth
1/4 cup frozen onion & peppers

Directions:

Heat a large skillet over medium-high heat.
Cook and stir beef with onions and peppers flavor with seasoned salt in the hot skillet until browned and crumbly, 5 to 7 minutes.
Toss the ground beef with the ranch dressing mix them
Stir browned ground beef, tomatoes, kidney beans, pinto beans, corn, taco seasoning,
mix together in the crock of a slow cooker.
Cook on Low for at least 3 hours.

When I was ready to eat this I topped it with  a tablespoon of sour cream.
This makes it quite a bit and if you want to cut this recipe in half it will be easy to do.
Personally you want to freeze some so I have it to eat anytime I get the urge to have the taco soup.
I don't want you to think that this recipe is written in stone.
Use the beans you have on hand if you don't have a can of corn use the frozen corn. I prefer the beans made by Bushes but you can definitely find it much cheaper than what Bush's sells it for.
If you wanted it a little spicy
Use Rotel original tomatoes and green chilies
I think if you made it any hotter it would take away from the Flavor of the soup.
This is truly a New Mexican soup.