Slow Cooker Taco Soup

• 2 Lb ground Beef
• 2 Cups Diced Onions
• 2 (15 1/2 oz) cans Pinto Beans
• 1 (15 1/2 oz) can pink Kidney Beans
• 1 (15 1/4 oz) can Whole Kernel Corn, drained
• 1 (14 1/2 oz) can Mexican-style Stewed Tomatoes
• 1 (14 1/2 oz) can diced Tomatoes
• 1 (14 1/2 oz) can Tomatoes with Chile's
• 2 (4 1/2 oz) cans Diced Green Chiles
• 1 (4.6 oz) can Sliced Black Olives, Drained
• 1 (1 1/4 oz) package Taco Seasoning Mix
• 1 (1 once) 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

1. Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer beef and onions to slow cooker or a stockpot. Add beans, corn, tomatoes, green chiles, black olives, taco seasoning and ranch dressing mix, and cook in slow cooker for 6 to 8 hours or simmer on low heat. T o serve place a few corn chips in bottom of bowl ladle soup over them. Top with sour cream, cheese, green onions and jalapenos.

ground beef, onions, pinto beans, kidney, kernel corn, tomatoes, tomatoes, tomatoes, green chiles, black olives, mix, salad dressing, corn chips, sour cream, cheese, green onions, jalapeufos

Taken from www.epicurious.com/recipes/member/views/slow-cooker-taco-soup-52973031 (may not work)