Taco Soup

2 pounds ground beef

2 cups diced onions

2 (15 ½ ounce) cans pinto beans

1 (15 ½ ounce) can pink kidney beans

1 (15 ½ ounce) can whole kernel corn, drained

1 (14 ½ ounce) can Mexican-style stewed tomatoes

1 (14 ½ ounce) can diced tomatoes

1 (14 ½ ounce) can tomatoes with chiles

1 (4.6 ounce) can black olives, drained and sliced, optional

½ cup green olives, sliced, optional

1 (1 1/4ounce) package taco seasoning mix

1 (1 ounce) ranch salad dressing mix

Corn chips, for serving

Sour cream, for serving

Grated cheese, for garnish

Chopped green onions, for garnish

Pickled jalapenos, for garnish

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.  Add the beans, corn, tomatoes, green chiles, black olives, green olives, taco seasoning and ranch dressing mix, and cook in slow cooker on low for 6 to 8 hours.  To serve, place a few corn chips in each bowl and ladle soup over them.  Top with sour cream, cheese, green onions, and jalapenos.

Paula Deen