Charlene's Recipe

Taco soup

Category: soup

Serves 12-16

jalapenos
chopped green onion
grated cheese
sour cream
corn chips
1 (1 oz) pkg ranch salad dressing mix
1 (1 1/4 oz) pkg taco seasoning mix
1/2 cup green olives, sliced (optional)
1 small can black olives, drained and sliced (optional)
2 (4 1/2 oz) can diced green chilies
1 (14 1/2 oz) can tomatoes with chilies
1 (14 1/2 oz) can diced tomatoes
1 (14 1/2 oz) can mexican tomatoes
1 (15 1/2 oz) can whole kernel corn, drained
1 (15 1/2 oz) can pink kidney beans
2 (15 1/2 oz) can pinto beans
2 cups diced onions
2 lb ground beef

Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large, tomatoes, chilies, olives and seasonings, cook on low setting all day (6-8 hours) if using a crockpot or simmer over low heat for about 1 hour in a stockpot on the stove. To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese and jalapenos.