Taco Soup (Paula Deen)

• 2 pounds ground beef
• 2 cups diced onions
• 2 cans pinto beans 15.1/2 oz
• 2 cans pink kidney beans 15 1/2 oz
• 1 can Mexican-style stewed tomatoes 14 1/2 oz
• 1 can diced tomatoes 14 1/2 oz
• 1 can tomatoes with chiles 14 1/2
• 2 cans diced green chiles 4 1/2 oz
• 1/2 cup black olives
• 1 package taco seasoning mix 1 1/4 oz
• 1 package ranch dressing 1 oz
• corn chips
• sour cream
• grated cheese
• chopped green onions
• picked jalapenos

1. Brown the ground beef and onions in large skillet: drain the excess fat, then transfer the browned beef and onions to a large slow cooker or a stockpot. Add the remaining ingredients until corn chips. Cook in slow cooker on low for 6 - 8 hours or simmer over low hear for about 1 hr in a pot on the stove. To serve, place a few corn chips in each bowl and ladle soup over them. Top with garnishments if desired.

ground beef, onions, pinto beans, tomatoes, tomatoes, tomatoes, green chiles, black olives, taco, corn chips, sour cream, grated cheese, green onions, jalapenos

Taken from www.myrecipes.com/recipe/taco-soup-paula-deen (may not work)