Taco Soup

Ingredients:

• 900 g of ground beef
• 2 cups diced onions
• 2 x 430g cans pinto beans
• 1 can (430 g) kidney beans
• 1 can (430 g) canned corn, drained
• 1 can (410 g) Mexican-style stewed tomatoes
• 1 can (410 g) of canned chopped tomatoes in their own juice
• 1 can (410 g) of canned tomatoes with chili peppers
• 2 x 130g cans of chopped green chili peppers
• 1 can (130g) black olives, drained and chopped (optional)
• 1/2 cup green olives, drained and chopped (optional)
• 1 sachet (35 g) taco seasoning
• 1 sachet (30 g) ranch dressing mix
• Corn chips, for serving
• Sour cream, for serving
• Grated cheese, for serving
• Chopped green onions, for serving
• Pickled jalapeños, for serving

Preparation:

1. In a large skillet, brown the ground beef and onion; drain off any excess fat, then transfer the beef and onion to a large slow cooker or saucepan.
2. Add beans, corn, tomatoes, green chiles, black olives, green olives, taco seasoning, and ranch dressing and cook in a slow cooker on low for 6-8 hours or simmer in a saucepan on the stovetop over low heat for about 1 hour. To serve, add a few tortilla chips to each bowl and ladle the soup over. Top with sour cream, cheese, green onions, and jalapeños.