Taco Soup

INGREDIENTS:

2 lbs ground beef

2 cups diced onions

2 (15 1/2 oz) cans pinto beans

1 (15 1/2 oz) can pink kidney beans

1 (15 1/4 oz) can whole kernel corn, drained

1 (14 1/2 oz) can Mexican-style stewed tomatoes

1 (14 1/2 oz) can diced tomatoes

1 (14 1/2 oz) can tomatoes with chilies

2 (4 1/2 oz) cans diced green chilies

1 (4.6 oz) can black olives, drained and sliced (optional)

1/2 cup green olives, drained and sliced (optional)

1 (1 1/4 oz) package taco seasoning mix

1 (1 oz) package ranch salad dressing mix

Corn Chips, for serving (I use very small strips of tortilla chips)

Sour Cream, for garnish

Grated Cheese, for garnish

Chopped Green Onions, for garnish

Pickled Jalapenos, for garnish

DIRECTIONS:

Brown the ground beef and onions in a large skillet; drain the excess fat , then transfer the browned beef and onions to a large slow cooker or a stockpot. Add the beans, corn, tomatoes, green chilies, black olives, green olives, taco seasoning, and ranch dressing mix, and cook in a slow cooker on low for 6-8 hours or simmer over low heat for about 1 hour in a pot on the stove. To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese, green onions and jalapenos.