Taco Soup

Recipe From: Laura Watson

I have been making this Taco Soup for several years and has become a family favorite.  It's a recipe courtesy of Paula Deen with over 900 five stars reviews!  So you know you can't go wrong.   My favorite meatloaf recipe also comes from her.   The taco and ranch mix are available in healthier versions (No added MSG and other chemically laden ingredients).  This yummy soup freezes well for easy meal prep.   It's perfect with some cornbread on a cool, fall evening.

2 pounds ground beef

2 cups diced onions

2 (15 1/2-ounce) cans pinto beans

1 (15 1/2-ounce) can pink kidney beans

1 (15 1/4-ounce) can whole kernel corn, drained

1 (14 1/2-ounce) can Mexican-style stewed tomatoes

1 (14 1/2-ounce) can diced tomatoes

1 (14 1/2-ounce) can tomatoes with chiles

2 (4 1/2-ounce) cans diced green chiles

1 (4.6-ounce) can black olives, drained and sliced, optional

1/2 cup green olives, sliced, optional

1 (1 1/4-ounce) package taco seasoning mix

1 (1-ounce) package ranch salad dressing mix

Corn chips, for serving

Sour cream, for garnish

Grated cheese, for garnish

Chopped green onions, for garnish

Jalapenos, for garnish

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. Add the beans, corn, tomatoes, green chilies, 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.