Taco Soup (Paula Deen) - cooking recipe

Ingredients

2 lbs ground beef
2 cups diced onions
2 (15 1/2 ounce) cans pinto beans
1 (15 1/2 ounce) can red kidney beans
1 (15 1/2 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 and green chilies
2 (4 1/2 ounce) cans diced green chilies
1 (4 5/8 ounce) can black olives, drained and sliced
1/2 cup green olives, sliced (optional)
1 (1 1/4 ounce) package taco seasoning mix
1 (1 ounce) package ranch dressing mix
corn chips, for serving
sour cream, for garnish
grated cheese, for garnish
chopped green onion, for garnish
sliced jalapeno, for garnish

Preparation

Brown the ground beef and onions in a large skillet; drain off excess fat and transfer browned beef and onions to a large slow cooker or stockpot.
Add the beans, corn, tomatoes (I like to mash all of the tomato products before I put them in the stockpot--sometimes there are very large chunks of tomatoes, especially in the stewed tomatoes), green chilies, black olives, green olives, taco seasoning and ranch dressing mix.
Simmer over low heat for about 1 hour (or 6-8 hours on low setting in crock pot).
To serve, place a few corn chips in each bowl and ladle soup over them.
Top with sour cream, cheese, green onions and jalapenos.