Taco Soup

By JJCR

Ingredients

• 2 lbs. ground beef
• 2 cups diced onions
• 2 (15 1/2 ounce) cans pinto beans
• 1 (15 1/2 ounce) can pink kidney beans
• 1 ( 14 1/2 ounce) can mexican-style stewed tomatoes
• 1 (14 1/2 ounce) can diced tomatois
• 1 (14 1/2 ounce) can tomates with chiles
• 2 (4 1/2 ounce) cans diced green chiles
• 1 (4.6 ounce) can black olives, drained and sliced, optional
• 1 1/4 ounce package taco seasoning mix
• 1 (1 ounce) package ranch salad dressing mix.
• corn chips, for serving
• sour cream, for garnish
• grated cheese, for garnish
• chopped green onions
• pickled jalapenos

Preparation

Step 1

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 chiles, black olives,taco seasoning, and ranch dressing mix, and cook in a slow cooker on low for 6 to 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, onions and jalapenos.