Taco Soup in the Crock Pot

So I don't forget -- I made a delicious taco soup in the Crock Pot while my mom was visiting over Thanksgiving break. I am making it again today and don't want to lose the recipe in and among the hordes of similar recipes. This one is probably the easiest out there, but I might have added too much water today! I eyeballed it until the crock pot was full, egads. Here's my slightly modified version, mainly that I cook the meat with the taco seasoning instead of adding it with the liquid).

• Brown one pound of ground beef and one chopped onion with packet of taco seasoning until meat is brown.
• Put the mixture into the Crock Pot. 
• Add 2 cups of beef broth (about half of a standard size box); a 28-oz can of Rotel, undrained; a 15 oz can of pinto beans, undrained; a 15 oz can of corn, undrained; and one cup of water. 
• Stir it up, sprinkle on a dry packet of ranch dressing and slowly stir in. (There's probably a smarter way to do that too without sloshing the liquid! Maybe sprinkle the ranch over the meat after added?) 
• Cook on low for 6 to 8 hours.
• Put shredded cheese and sour cream on top to cool it down and cream it up. 
• Eat with Tostitos Hint of Lime chips (Jane's favorite) or Fritos (maybe my favorite).

Tastes even better the next day heated up. Nom. Nom. Nom.