|2 lbground beef|
|2 15 oz canpinto beans|
|1 15 oz canpink kidney beans|
|1 15 oz canwhole kernel corn|
|1 14 oz canMexican-style stewed tomatoes|
|1 14 oz candiced tomatoes|
|1 14 oz cantomatoes with chiles|
|2 4 oz candiced green chiles|
|1 1 1/4 oz pkgtaco seasoning mix|
|1 1 oz pkgranch salad dressing mix|
Taco Soup Preparation
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 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.
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