Slow Cooker Taco Soup

Name: Slow Cooker Taco Soup
Ingredients: 2 Lb ground Beef; 2 Cups Diced Onions; 2 (15 1/2 oz) cans Pinto Beans; 1 (15 1/2 oz) can pink Kidney Beans; 1 (15 1/4 oz) can Whole Kernel Corn, drained; 1 (14 1/2 oz) can Mexican-style Stewed Tomatoes; 1 (14 1/2 oz) can diced Tomatoes; 1 (14 1/2 oz) can Tomatoes with Chile's; 2 (4 1/2 oz) cans Diced Green Chiles; 1 (4.6 oz) can Sliced Black Olives, Drained; 1 (1 1/4 oz) package Taco Seasoning Mix; 1 (1 once) package Ranch Salad Dressing Mix; Corn Chips, for serving; Sour Cream, for garnish; Grated Cheese, for garnish; Chopped Green Onions, for garnish; Pickled Jalapenos, for garnish

17 ingredients

1 steps

Ingredients

2 Lb ground Beef
2 Cups Diced Onions
2 (15 1/2 oz) cans Pinto Beans
1 (15 1/2 oz) can pink Kidney Beans
1 (15 1/4 oz) can Whole Kernel Corn, drained
1 (14 1/2 oz) can Mexican-style Stewed Tomatoes
1 (14 1/2 oz) can diced Tomatoes
1 (14 1/2 oz) can Tomatoes with Chile's
2 (4 1/2 oz) cans Diced Green Chiles
1 (4.6 oz) can Sliced Black Olives, Drained
1 (1 1/4 oz) package Taco Seasoning Mix
1 (1 once) package Ranch Salad Dressing Mix
Corn Chips, for serving
Sour Cream, for garnish
Grated Cheese, for garnish
Chopped Green Onions, for garnish
Pickled Jalapenos, for garnish

Directions

1

Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer beef and onions to slow cooker or a stockpot. Add beans, corn, tomatoes, green chiles, black olives, taco seasoning and ranch dressing mix, and cook in slow cooker for 6 to 8 hours or simmer on low heat. T o serve place a few corn chips in bottom of bowl ladle soup over them. Top with sour cream, cheese, green onions and jalapenos.