One of our favorite's... we have taco soup on a regular basis during the colder months. Brown the beef then throw everything in the crockpot and let it cook.
-2 pounds ground beef (ground turkey or deer)
-2 cups diced onions
-2 (15 1/2-ounce) cans pinto beans
-1 (15 1/2-ounce) can pink kidney beans
-1 (15 1/4-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 with chiles
-2 (4 1/2-ounce) cans diced green chiles
-1 (4.6-ounce) can black olives, drained and sliced, optional
-1/2 cup green olives, sliced, optional
-1 (1 1/4-ounce) package taco seasoning mix
-1 (1-ounce) package ranch salad dressing mix -2 to 4 c. chicken stock (this is not part of Paula's recipe, but I find that it helps, especially when reheating to have some extra liquid.)
-Corn chips, for serving
-Sour cream, for garnish (Greek yogurt)
-Grated cheese, for garnish
-Chopped green onions, for garnish
-Pickled jalapenos, for garnish
1. 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. (I usually brown the beef and onions directly in the stockpot).
2. Add the beans, corn, tomatoes, green chiles, black olives, green olives, chicken stock, 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. (I suggest serving soup with a dollop of greek yogurt, green onions, and jalapenos and low-fat shredded cheese. If you use corn chips, try one of the baked varieties.)