Slow Cooker Taco Soup

1 pound ground chuck

1 package taco seasoning mix (or 2 heaping tablespoons homemade taco seasoning

1 package Hidden Valley ranch dressing mix

1 can Rotel diced tomatoes and green chiles, undrained

1 cup frozen corn

1 can black beans, undrained

1/2 cup sliced black olives

1 red onion, diced

1 green bell pepper, diced

1 cup Bloody Mary mix (I used Zing Zang)

Heat a large skillet over medium-high heat; cook and stir beef until crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Transfer beef to a slow cooker and sprinkle with the taco seasoning mix and ranch dressing mix.

Add the diced tomatoes and green chiles, corn, and black beans, all with their liquid, to the slow cooker. Stir the black olives, onion, bell pepper, and tomato juice into the ground beef mixture. Cook on Low until the vegetables are completely tender, about 5 hours.