Taco Soup

Ingredients

• 4.6 ounce olives black drained sliced canned
• 31 ounce pinto beans canned
• 14.5 ounce canned tomatoes diced canned
• 14.5 ounce canned tomatoes mexican-style canned
• 14.5 ounce canned tomatoes with chiles canned
• 16 servings cheese grated for garnish
• 16 servings corn chips for serving
• 9 ounce chiles diced green canned
• 0.5 cup olives green sliced
• 16 servings green onions chopped for garnish
• 2 pounds ground beef 
• 15.5 ounce pink kidney beans canned
• 2 cups onions diced
• 16 servings jalapeño peppers for garnish
• 1 ounce ranch salad dressing mix 
• 16 servings cup heavy whipping cream sour for garnish
• 1.3 ounce taco seasoning 
• 15.3 ounce kernel corn whole drained canned

Equipment

• bowl
• frying pan
• ladle
• pot
• stove
• slow cooker

Directions

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 slow cooker or a stockpot.
2. Add the 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 sour cream, cheese, green onions and jalapenos.