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Easy Taco Soup

Source of Recipe

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List of Ingredients


2 pounds ground beef
2 cups diced onions
2 (15 1/2 ounce) cans pinto beans
2 (15 1/2 ounce) cans dark red kidney beans
2 (15 1/4 ounce) cans whole kernel corn, drained
1 (14 1/2 ounce) can mexican-style stewed tomatoes
1 (14 1/2 ounce) can diced tomatoes
2 cans Rotel (your choice hot or mild)
1 (6 ounce) can black olives, drained and sliced (optional)
1 cup green olives, sliced (optional)
1 (1 ounce) package Hidden Valley Ranch dressing mix (dry)
3 packages taco seasoning
corn chips
sour cream
grated cheddar cheese
jalepenos



Recipe

Brown the beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large slow cooker or stockpot. Add the beans, corn, tomatoes, rotel, black olives, green olives, taco seasoning, and ranch dressing and cook in slow cooker on low for 6-8 hours or simmer over low heat until hot. To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese, and jalepenos (if desired) and ENJOY!!! Makes a large amount!!! Freezes well, tastes great after frozen.