2 lb. ground beef
2 cups diced onions
2 (15 oz. ea.) cans pinto beans
1 (15 oz.) can pink kidney beans
1 (15 oz.) can whole kernel corn, drained
1 (15 oz.) can Mexican-style stewed tomatoes
1 (15 oz.) can diced tomatoes
1 (10 oz.) can Rotel tomatoes with chiles
2 (4 oz. ea.) cans diced green chiles
1 (4 oz.) can black olives, drained and sliced, optional
1/2 cup green olives, sliced, optional
1 env. taco seasoning mix
1 env. dry ranch salad dressing mix (HIDDEN VALLEY®)
corn chips, for serving (Fritos)

SUGGESTED TOPPINGS:

dairy sour cream
grated cheese
chopped green onions
pickled jalapenos

Brown 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 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. Top with dairy sour cream, cheese, green onions and jalapenos.

Submitted by: Lindsey