Slow Cooker Taco Soup

On Tuesdays, I'm always looking for a good slow cooker recipe to speed up dinner preparation, as I do a later workout class.  This recipe is really simple and satisfies my hunger for a warm, comforting taco soup.  I assembled everything the night before, refrigerated it overnight, and simply started it in the morning.  Since my slow cooker does not have a timer, I plug it in to a wall timer to start at the right time.  I hope you enjoy!

• 1 lb ground beef
• 1 onion, chopped
• 16 oz canned chili beans, drained
• 15 oz canned kidney beans, with liquid
• 15 oz whole kernel corn, drained
• 8 oz tomato sauce
• 2 cups water
• 28 oz canned diced tomatoes
• 4 oz canned chopped green chili peppers
• 1 envelope of taco seasoning mix or homemade seasoning*

*homemade seasoning:

• 1 tbsp chili powder
• 2 tbsp onion powder
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1 tsp paprika
• 1 tsp oregano
• 1 tsp sugar
• 1/2 tsp salt

Brown the ground beef until cooked.  Drain well.  Place the browned beef plus all of the other ingredients in a the slow cooker and cook on LOW for 8 hours.