>From the Food Network website...


Paula Deen's Taco Soup

Recipe courtesy Paula Deen
Show: Paula's Home Cooking
Episode: Game Night (Appetizers)

Difficulty: Easy 
Prep Time: 15 minutes 
Cook Time: 6 hours 
Yield: 12 to 16 servings 

2 pounds ground beef 
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 
Corn chips, for serving 
Sour cream, for garnish 
Grated cheese, for garnish 
Chopped green onions, for garnish 
Pickled jalapenos, for garnish 

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.

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