Taco Soup

Food Network, Paula Deen

Makes 12-16 servings

    2 pounds ground beef                                           
    2 cups diced onions                                            
    31 ounces pinto beans                                          
    15 1/2 ounces kidney beans                                     
    15 1/4 ounces corn                                             
    14 1/2 ounces Mexican style stewed tomatoes                    
    14 1/2 ounces canned diced tomatoes                            
    14 1/2 ounces canned tomatoes w. chiles                        
    9 ounces diced green chilies                                   
    4 2/3 ounces black olives drain, slice (opt.)                  
    1/2 cup green olives drain, slice (opt.)                       
    1/24 ounce package taco seasoning mix                          
    1 ounce package ranch salad dressing mix                       
    Corn chip                                                      
    Sour cream                                                     
    Grated cheese                                             
    Chopped green onion                                            
    Pickled jalapeno pepper                                        

Prep Time: 15 minutes/Cook Time: 1 hour

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, green 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, green onions and jalapenos.