This is Paula's Taco Soup recipe. It's comfort food for sure, but I cut the recipe in half. It makes ALOT!! Taco SoupRecipe courtesy Paula DeenPrep Time:15 minInactive Prep Time:--Cook Time:6 hr 0 minLevel:EasyServes:12 to 16 servingsIngredients2 pounds ground beef2 cups diced onions2 (15 1/2-ounce) cans pinto beans1 (15 1/2-ounce) can pink kidney beans1 (15 1/4-ounce) can whole kernel corn, drained1 (14 1/2-ounce) can Mexican-style stewed tomatoes1 (14 1/2-ounce) can diced tomatoes1 (14 1/2-ounce) can tomatoes with chiles2 (4 1/2-ounce) cans diced green chiles1 (4.6-ounce) can black olives, drained and sliced, optional1/2 cup green olives, sliced, optional1 (1 1/4-ounce) package taco seasoning mix1 (1-ounce) package ranch salad dressing mixCorn chips, for servingSour cream, for garnishGrated cheese, for garnishChopped green onions, for garnishPickled jalapenos, for garnishDirectionsBrown 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.
