Categories: Ground Beef, Main Dish, Paula Deen, Soup, Tex-Mex

Ingredients

• 2 lbs ground beef
• 2 cups diced onions
• 2 (15 1/2 ounce) cans pinto beans
• 1 (15 1/2 ounce) can red kidney beans
• 1 (15 1/2 ounce) can whole kernel corn, drained
• 1 (14 1/2 ounce) can Mexican-style stewed tomatoes
• 1 (14 1/2 ounce) can diced tomatoes
• 1 (14 1/2 ounce) can tomatoes and green chilies
• 2 (4 1/2 ounce) cans diced green chilies
• 1 (4 5/8 ounce) can black olives, drained and sliced
• 1/2 cup green olives, sliced (optional)
• 1 (1 1/4 ounce) package taco seasoning mix
• 1 (1 ounce) package ranch dressing mix
• corn chips, for serving
• sour cream, for garnish
• grated cheese, for garnish
• chopped green onion, for garnish
• sliced jalapeno, for garnish

Directions

1. Brown the ground beef and onions in a large skillet; drain off excess fat and transfer browned beef and onions to a large slow cooker or stockpot.

2. Add the beans, corn, tomatoes, green chilies, black olives, green olives, taco seasoning and ranch dressing mix.

3. Simmer over low heat for about 1 hour (or 6-8 hours on low setting in crock pot).

4. To serve, place a few corn chips in each bowl and ladle soup over them.

5. Top with sour cream, cheese, green onions and jalapeños

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