TACO SOUP

* 2 pounds ground beef
* 2 cups chopped onion
* 2 (15 1/2-ounce) cans pinto beans
* 1 (15 1/2-ounce) of pink kidney beans
* 1 (15 1/4-ounce) can corn, drained
* 1 (14 1/2-ounce) of Mexican-style stewed tomatoes
* 1 (14 1/2-ounce) diced tomatoes
* 1 (14 1/2-ounce) tomatoes with chiles
* 2 (4 1/2-ounce) cans diced green chiles
* 1 (4.6 ounce) black olives, drained and chopped, optional
* 1 / 2 cup green olives, sliced, optional
* 1 (1 1/4-ounce) package taco seasoning
* 1 (1 ounce) package salad dressing mix ranch
* Corn Chips
* Sour cream
* Grated cheese
* Green onion chopped
* Pickled Jalapeños
Directions

Brown the ground beef and onion in large skillet; drain  fat, then transfer the browned beef and onions to a large slow cooker. Add beans, corn, tomatoes, green peppers, olives, taco and ranch dressing mix, and cook in a crock pot on low temperature of 6 to 8 hours. To serve, place a few corn chips in each bowl and pour soup over them. Top with sour cream, cheese, green onions and jalapenos