Course dinner, Lunch, Main Course, mexican, Soup, texmex
Cuisine American, Mexican
Servings 6servings
Ingredients
1lbground beef
1cupdiced onions
115.5 ozcan pink kidney beans (red if you can't find pink)
115.5 oz can pinto beans
115.5 ozcan black beans, drained
114.5 ozcan Mexican style stewed tomatoes
114.5 ozcan diced tomatoes
114.5 ozcan tomatoes with green chiles
114.5 ozcan hominy drained
1-24.5 ozdiced green chiles
14.5 ozblack olives, drained and sliced (optional)
1/2cpgreen olives, sliced (optional)
11 1/4 ozpackage taco seasoning mix
11 ozpackage ranch salad dressing mix
corn chips or tortilla chips for serving
grated cheddar cheese, garnish
sour cream, garnish
chopped green onions, garnish
pickled jalapenos, garnish
Instructions
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.