Taco Soup

1 pound ground beef
1/2 pound chirizo, taken out of the casing
1 onion, diced and put into 2 equal piles
1 can black beans
1 can chili beans
1 can corn
1 can diced tomatoes for chili or rotel tomatoes
1 can diced tomatoes
8 ounces tomato sauce
8 counces water (or more)
4 ounce can diced chilis
2 packages taco season mix
1 can sliced black olives
1/2 cup sliced green olives

green onions, cilantro, tortilla chips, sour cream, shredded cheese to top it

In large crockpot, empty all the cans of items. Add the liquid with all the items also. Add the water. Stir in the olives, 1 packet of taco seasoning and 1 pile of onions. In fry pan, add the ground beef & chirizo, breaking up as it cooks. When it's half way cooked, add one of the piles of diced onion and 1 package of the taco seasoning. When it's cooked through, add it to the crockpot.

Cook on low for 8 hours or high for 4 hours. You can add more or less water to make it more like a soup or stew. Serve with cilantro, diced green onions, broken tortilla chips, sour cream and cheese.

Notes: Now that the weather is not so hot, I'm really craving crock pot meals again. As evidenced byt he last 2 entires! You can take the leftovers of this an freeze them for a later date. It's also really good if you use a slotted spoon to scoop out the mixture and add to soft taco shells.