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Post by mandie68 on Dec 14, 2011 10:04:37 GMT -5
2 lbs ground beef 2 cups chopped onions two 15-1/2 oz cans pink kidney beans two 15-1/2 oz cans pinto beans one 15-1/4 oz can niblet corn, drained one 14-1/2 oz can Mexican tomatoes one 14-1/2 oz can diced tomatoes one 14-1/2 oz can tomatoes with chilies two 4-1/2 oz can diced green chilies 1 small can black olives, drained and sliced 1/2 cup green olives, sliced one 1-1/4 oz pkg taco seasoning mix one 1 oz pkg Hidden Valley Original Ranch salad dressing mix corn chips sour cream grated cheese chopped onions
Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large crockpot or a stockpot.
Add the beans, corn, tomatoes, chilies, olives, and seasonings, and cook on low setting all day (6-8 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 ech bowl and ladle soup over them. Top with sour cream, cheese, and onions.
Serves 12-16
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