Ingredients
2 lbs ground beef
2 C diced onions
2 (15 /12 ounce) cans pinto beans
2 (15 1/2 ounce) cans pink kidney beans
1 (15 1/4 ounce) can whole kernel corn, drained
1 (14 1/2 ounce) can Mexican-style stewed tomatoes
1 (14 1/2 ounce) can diced tomatoes
1 (14 1/2 ounce) can tomatoes with chiles
2 (4 1/2 ounce) can diced green chiles
1 (4.6 ounce) can black olives, drained, sliced
1/2 C green olives, sliced, optional
1 (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, for garnish
Pickled jalapenos, for garnish
Preparation
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 salad dressing mixes 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.
