Taco Soup

Ingredients:Jalapenos Chopped green onions Grated cheese Sour cream Corn chips 1 1-ounce package ranch salad dressing mix 1 1 1/4-ounce package taco seasoning mix 1/2 cup green olives, sliced (optional)

small can black olives, drained and sliced (optional)

2 4 1/2-ounce cans diced green chilies 1 14 1/2-ounce can tomatoes with chilies 1 14 1/2-ounce can diced tomatoes 1 14 1/2-ounce can mexican tomatoes 1 15 1/4-ounce can whole kernal corn, drained 1 15 1/2-ounce cans pink kidney beans 2 15-1/2 ounce cans pinto beans 2 cup diced onions 2 lb ground beef Directions Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large crackpot or a stockpot. Add the beans, corn, green onions, tomatoes, chilies, olives, and seasonings, and cook on low setting all day (6 to 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.

Yield: 12 to 16 servings Preparation time: 15 minutes Cooking time: 8 hours crock pot, 1 hour stock pot method Ease of preparation: Easy L&S, Too, Pg.

Recipe courtesy Paula Deen