Ingredients
2 Lb 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 Chile’s
2 (4 1/2 oz) cans Diced Green Chiles
1 (4.6 oz) can Sliced Black Olives, Drained
1 (1 1/4 oz) package Taco Seasoning Mix
1 (1 once) package Ranch Salad Dressing Mix
Corn Chips, for serving
Sour Cream, for garnish
Grated Cheese, for garnish
Chopped Green Onions, for garnish
Pickled Jalapeños, for garnish
Preparation
Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer beef and onions to slow cooker or a stockpot. Add beans, corn, tomatoes, green chiles, black olives, taco seasoning and ranch dressing mix, and cook in slow cooker for 6 to 8 hours or simmer on low heat. T o serve place a few corn chips in bottom of bowl ladle soup over them. Top with sour cream, cheese, green onions and jalapeños.
