Taco Soup

• 2 tablespoons olive oil
• 6 corn tortillas, cut into 1 inch pieces
• 1 lb lean ground beef
• 1 12 cups onions, chopped
• 1 cup green bell pepper, chopped
• 1 teaspoon garlic, minced
• 2 (14 1/2 ounce) cans Mexican-style diced tomatoes, undrained
• 2 (14 1/2 ounce) cans water
• 1 (15 ounce) can kidney beans, undrained
• 1 (15 ounce) can black beans, drained and rinsed
• 1 (15 ounce) can corn, drained
• 1 (7 ounce) can green chili peppers, diced
• 1 (7 ounce) can black olives, sliced
• 1 14 ounces taco seasoning

1. Preheat oil in dutch oven.
2. Add tortilla pices to hot oil.
3. Cook and stir until brown, remove and set aside.
4. Add ground beef, onions, bell pepper and garlic to dutch oven.
5. Cook until meat is browned.
6. Drain off fat.
7. Stir browned tortillas, tomatoes, water, beans, corn, chile peppers and taco seasoning into meat mixture.
8. Bring to a boil.
9. Turn heat to low.
10. Simmer uncovered about 20 minutes, stirring occassionaly.
11. Top with crushed corn chips and sour cream if desired.

olive oil, corn tortillas, lean ground beef, onions, green bell pepper, garlic, tomatoes, water, kidney beans, black beans, corn, green chili peppers, black olives, taco

Taken from www.food.com/recipe/taco-soup-297883 (may not work)