Taco Soup

This is Paula Deens Recipe and I have tweaked it a little.

Ingredients

• 
  
  2 pounds ground beef
• 2 cups diced onions
• 2 (15 1/2-ounce) cans pinto beans
• 1 (15 1/2-ounce) can pink kidney beans
• 1 (15 1/4-ounce) can whole kernel corn, drained
• 1 (14 1/2-ounce) can Mexican-style stewed tomatoes ( I omit)
• 1 (14 1/2-ounce) can diced tomatoes
• 1 (14 1/2-ounce) can tomatoes with chiles
• 2 (4 1/2-ounce) cans diced green chile ( I omit)
• 1 (4.6-ounce) can black olives, drained and sliced, optional ( I omit)
• 1/2 cup green olives, sliced, optional ( I omit)
• 1 (1 1/4-ounce) package taco seasoning mix
• 1 (1-ounce) package ranch salad dressing mix (yep you read that right)
• Corn chips, for serving
• Sour cream, for garnish
• Grated cheese, for garnish
• Chopped green onions, for garnish
• Pickled jalapenos, for garnish

I do not add 2 cups of onions I only add a small onion because seriously that many onions and your family members will be smelling you from the other side ( of the table that is ha ha)

Directions

• 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.

Recipe courtesy of Paula Deen