Taco Soup

Can you have to many taco soup recipes? I don't think so. This recipe is a five star hit. Has a little twist to it with a package of Ranch Buttermilk Dressing. Try it! You won't be sorry! Nope, not one bit!!!

The How Too

• Brown 2 pounds ground beef.
• add and saute 2 cups diced onions.
• Add the following;
• 2 (15 1/2-ounce) cans pinto beans (undrained) 
• 1 (15 1/2-ounce) can pink kidney beans (undrained)
• 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 buttermilk salad dressing mix
• Stir all ingredients together and simmer for ten minutes.
• Dish up with Corn chips, for serving.
• 
  
• Optional Below:
• Sour cream, for garnish
• Grated cheese, for garnish
• Chopped green onions, for garnish
• Pickled jalapenos, for garnish

Recipe by Paula Deen :) Happy Cooking