Taco Soup

"The olives are optional, but I like this snappy Mexican soup better with them."


Make 12 to 16 servings.

Ingredients :

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

Directions :

1. Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large crockpot 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.