Ingredients
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2 lbs ground beef
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2 (15 1/2 ounce) cans pinto beans
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1 (15 1/2 ounce) can whole kernel corn, drained
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1 (14 1/2 ounce) can diced tomatoes
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1 (14 1/2 ounce) can tomatoes and green chilies
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2 (4 1/2 ounce) cans diced green chilies
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1 (4 5/8 ounce) can black olives, drained and sliced
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1/2 cup green olives, sliced
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corn chips, for serving
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sour cream, for garnish
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grated cheese, for garnish
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sliced jalapeno, for garnish
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2 cups diced onions
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chopped green onion, for garnish
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1 (15 1/2 ounce) can red kidney beans
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1 (1 1/4 ounce) package taco seasoning mix
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1 (1 ounce) package ranch dressing mix
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1 (14 1/2 ounce) can Mexican-style stewed tomatoes
Instructions
- 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.
- Add the beans, corn, tomatoes (I like to mash all of the tomato products before I put them in the stockpot--sometimes there are very large chunks of tomatoes, especially in the stewed tomatoes), green chilies, black olives, green olives, taco seasoning and ranch dressing mix.
- Simmer over low heat for about 1 hour (or 6-8 hours on low setting in crock pot).
- To serve, place a few corn chips in each bowl and ladle soup over them.
- Top with sour cream, cheese, green onions and jalapeños.