Paula Deen'S Taco Soup -- Modified

• 2 lbs lean ground beef
• 2 cups diced onions
• 2 (15 1/2 ounce) cans pinto beans or (15 1/2 ounce) cans pink kidney beans
• 1 (15 1/4 ounce) can whole kernel corn
• 3 (15 1/2 ounce) cans red gold chili ready diced tomatoes
• 1 (4 1/2 ounce) can diced green chilies
• 1 (4 5/8 ounce) can sliced black olives
• 1 (1 1/4 ounce) package taco seasoning
• 1 (1 ounce) package ranch dressing mix
• 2 (14 ounce) cans reduced-sodium beef broth

1. Drain and rinse the canned beans, corn, and olives. Brown ground beef with onions. Add to stockpot along with remaining ingredients and simmer on low until heated, at least one hour. May add more broth or water if simmering all day.
2. Garnish with shredded cheese (co-jack or your preference), sour cream and tortilla chips.

lean ground beef, onions, pinto beans, whole kernel corn, red gold chili, green chilies, black olives, taco seasoning, beef broth

Taken from www.food.com/recipe/paula-deens-taco-soup-modified-253476 (may not work)