Ingredients

　　2 pounds ground beef

　　2 cups chopped onions

　　Two 15 1/2-ounce cans pink kidney beans

　　Two 15 1/2-ounce cans pinto beans

　　One 15 1/4-ounce can niblet corn, drained

　　One 14 1/2-ounce can Del Monte Mexican tomatoes

　　One 14 1/2-ounce can diced tomatoes

　　One 14 1/2-ounce can Del Monte tomatoes with chilies

　　Two 4 1/2-ounce cans diced green chilies

　　1 small can black olives, drained and sliced (optional)

　　1/2 cup green olives, sliced (optional)

　　One 1 1/4-ounce package taco seasoning mix

　　One 1-ounce package 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 to 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 each bowl and ladle soup over them. Top with sour cream, cheese, and onions.

　　Paula Deen's Kitchen Classics