Taco Soup

• 2 pounds Ground Beef
• 2 cups Onions Chopped
• 1 can 15 oz Chick Peas
• 1 can 15 oz Black Beans
• 1 can Whole Kernal Corn
• 1 can Diced Mexican Tomatoes
• 1 can Diced Tomatoes
• 1 cans Diced Green Chillies
• 1 can Tomatoes with Green Chillies
• 1 cup Sliced Black and Green Olives (1/2 cup each)
• 1 packet Taco Seasoning
• 1 packet Ranch Dressing

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.

ground beef, onions, black beans, tomatoes, tomatoes, green chillies, tomatoes, black, packet, packet

Taken from www.epicurious.com/recipes/member/views/taco-soup-5c69cfc8499aad28fdb053ac (may not work)