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Prep Time: 15 Minutes Cook Time: 360 Minutes |
Ready In: 375 Minutes Servings: 12 |
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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 |
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 chiles |
1 (4.6-ounce) 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, for serving |
sour cream, for garnish |
grated cheese, for garnish |
chopped green onions, for garnish |
pickled jalapenos, for garnish |
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 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.
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