MY VERSION OF TACO SOUP

My version of Taco Soup image

Provided by emily wilson @cookinwithsweet

Number Of Ingredients 18

2 pound(s) ground beef
2 cup(s) diced onions
2(15.5) ounce(s) cans pointo beans
1(15.5) ounce(s) can pink kidney beans
1(151/4 ounce(s) can whole kernel corn,drained
1 141/2 ounce(s) can mexican style stewed tomatoes
1 141/2 ounce(s) can diced tomatoes
1 141/2 ounce(s) can tomatoes with chilies
2 41/2 ounce(s) cans diced green chilies
1 4.6 ounce(s) can black olives,sliced and drained,opt
1/2 cup(s) green olives,sliced opt
1 1/4 package(s) taco seasoning mix
1(1) package(s) ranch salad dressing mix
- corn chips for serving
- sour cream
- grated cheese
- chopped green onion
- pickled jalapenos

Steps:

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 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.