Taco Soup

1½-2 lbs ground beef
1 cup red onion, chopped
1 (1.25 oz) envelope. taco seasoning mix
1 (1 oz) envelope Ranch dressing mix
2 (11 oz) cans corn, undrained
1 (16 oz) can pinto beans, undrained
1 (15 oz) can black beans, undrained
2 (10 oz) cans Original Rotel (chili-style diced tomatoes with green chiles)
1 (12 oz) can light beer
1½ cups water

Cook beef and onion in a large skillet over medium-high heat, stirring until meat crumbles and is no longer pink; drain.
Combine meat mixture, taco seasoning mix, and next 7 ingredients in a 5½-quart slow cooker
Cover and cook on LOW 4 to 6 hours. Serve with desired toppings. Make 16 cups.

Toppings: shredded cheddar cheese, sour cream, tortilla chips, fritos, cilantro