Categories: Dinner

Ingredients

• 2 lbs ground beef
• 2 cups diced onions
• 2 (15 1/2 oz) cans pinto beans
• 1 (15 1/2 oz) can pink kidney beans
• 1 (15 1/4 oz) can whole kernel corn, drained
• 1 (14 1/2 oz) can Mexican style stewed tomatoes
• 1 (14 1/2 oz) can diced tomatoes
• 1 (14 1/2 oz) can tomatoes with chiles
• 2 (4 1/2 oz) cans diced green chilies
• 1 (4.6 oz) can black olives, drained and sliced, optional
• 1/2 cup green olives, sliced, optional
• 1 (1/4 oz) package taco seasoning mix
• 1 (1 oz) package ranch salad dressing mix
• Corn chips, for serving
• Sour cream, for garnish
• Grated cheese, for garnish
• Chopped green onnions, for garnish
• Pickled jalapenos, for garnish

Directions

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, 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.

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