Taco Soup (Paula Deen)

Prep Time: 15 Minutes

Cook Time: 360 Minutes

Ready In: 375 Minutes

Servings: 12

Ingredients:

2 pound(s) ground beef

2 cup(s) diced onions

2 can(s) pinto beans 15.1/2 oz

2 can(s) pink kidney beans 15 1/2 oz

1 can(s) mexican-style stewed tomatoes 14 1/2 oz

1 can(s) diced tomatoes 14 1/2 oz

1 can(s) tomatoes with chiles 14 1/2

2 can(s) diced green chiles 4 1/2 oz

1/2 cup(s) black olives

1 package(s) taco seasoning mix 1 1/4 oz

1 package(s) ranch dressing 1 oz

corn chips

sour cream

grated cheese

chopped green onions

picked jalapenos

Directions:

1. Brown the ground beef and onions in large skillet: drain the excess fat, then transfer the browned beef and onions to a large slow cooker or a stockpot. Add the remaining ingredients until corn chips. Cook in slow cooker on low for 6 - 8 hours or simmer over low hear for about 1 hr in a pot on the stove. To serve, place a few corn chips in each bowl and ladle soup over them. Top with garnishments if desired.

By RecipeOfHealth.com