Taco Soup

I saw this recipe by Paula Deen on The Food Network and wanted to try it. I altered it a little to make it gluten free and dairy free so the little one can enjoy it. We all liked it so much that my husband requests I make it once week.

Ingredients:
1 lb ground beef
1 cups diced onions
1 (15 1/2-ounce) cans pinto beans
1 (15 1/2-ounce) can kidney beans
1 can black beans
1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 1/2-ounce) can Mexican-style stewed tomatoes
1 (14 1/2-ounce) can diced tomatoes
1 (14 1/2-ounce) can tomatoes with chiles
1 (4.6-ounce) can black olives, drained
1/2 cup green olives, sliced, optional
1 (1 1/4-ounce) gluten-fee package taco seasoning mix

Directions:
Brown the ground beef and onions in a large skillet; drain the excess fat,
Transfer the browned beef and onions to a large slow cooker.
Add the remaining ingredients and cook on low for 6 to 8 hours.