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 

Pickled 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 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.