Taco Soup

• 2 pounds ground beef
• 2 cups chopped onions
• Two 15 1/2-ounce cans pink kidney beans
• Two 15 1/2-ounce cans pinto beans
• One 15 1/4-ounce can niblet corn, drained
• One 14 1/2-ounce can Del Monte Mexican tomatoes
• One 14 1/2-ounce can diced tomatoes
• One 14 1/2-ounce can Del Monte tomatoes with chilies
• Two 4 1/2-ounce cans diced green chilies
• 1 small can black olives, drained and sliced (optional)
• 1/2 cup green olives, sliced (optional)
• One 1 1/4-ounce package taco seasoning mix
• One 1-ounce package Hidden Valley Original Ranch salad dressing mix
• Corn chips
• Sour cream
• Grated cheese
• Chopped onions

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 crockpot or a stockpot.
2. Add the beans, corn, tomatoes, chilies, olives, and seasonings, and cook on low setting all day (6 to 8 hours) if using a crockpot, or simmer over low heat for about 1 hour in a stockpot on the stove.
3. To serve, place a few corn chips in each bowl and ladle soup over them.
4. Top with sour cream, cheese, and onions.

ground beef, onions, kidney beans, pinto beans, niblet corn, del monte, tomatoes, del monte tomatoes, green chilies, black olives, green olives, salad dressing, corn chips, sour cream, cheese, onions

Taken from www.epicurious.com/recipes/food/views/taco-soup-385111 (may not work)