Taco Soup

Ingredients

• 2 pound(s) ground beef
• 2 cup(s) onions diced
• 2 can(s) pinto beans
• 1 can(s) pink kidney beans
• 1 can(s) whole kernal corn drained
• 1 can(s) Mexican-style stewed tomotoes
• 1 can(s) diced tomatoes
• 1 can(s) tomatoes with chilies
• 2 can(s) diced green chiles
• 1 can(s) olives, 4.6oz sliced
• 1/2 cup(s) green olives sliced
• 1 1/4 ounce(s) taco seasoning mix packet
• 1 ounce(s) ranch salad dressing mix
• corn chips for serving
• sour cream for garnish
• grated cheese for garnish
• green onions, chopped for garnish
• pickled jalapenos for garnish

Preparation

1. Brown the beef and onions in a large skillet; drain the excess fat, then transfer the mixture to a large slow cooker. Add remaining ingredients and mix; cook on low for 6 to 8 hours or simmer on low heat for 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.