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 pink kidney beans
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1 (15 1/4 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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pickled jalapeno pepper, for garnish
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2 cups diced onions
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chopped green onion, for garnish
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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 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.