Taco Soup

• 2  lb  ground beef
• 2  cup  diced onions
• 1 15 1/2-ounce cans pink kidney beans
• 2 15-1/2 ounce cans pinto beans
• 1 15 1/4-ounce can whole kernal corn, drained
• 1 14 1/2-ounce can mexican tomatoes
• 1 14 1/2-ounce can diced tomatoes
• 1 14 1/2-ounce can tomatoes with chilies
• 2 4 1/2-ounce cans diced green chilies
• 1 small can black olives, drained and sliced (optional)
• 1/2  cup  green olives, sliced (optional)
• 1 1 1/4-ounce package taco seasoning mix
• 1 1-ounce package ranch salad dressing mix
• Corn chips
• Sour cream
• Grated cheese
• Chopped green onions
• Jalapenos

Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large crackpot or a stockpot. Add the beans, corn, green onions, tomatoes, chilies, olives, and seasonings, and cook on low setting all day (6 to 8 hours) if using a crockpot, or simmer over low heat for about 1 hour in a stockpot on the stove. To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese, and jalapenos.

Yield: 12 to 16 servings
Preparation time: 15 minutes
Cooking time: 8 hours crock pot, 1 hour stock pot method
Ease of preparation: Easy

L&S, Too, Pg. 32

Recipe courtesy Paula Deen