Taco Soup

• 
  Taco Soup
  I make this in my slow cooker, but you can do it stove top as well, just plan on giving it about an hour or so.
  
  • 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
  • 2 (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 chilies
  • 2 (4 1/2-ounce) cans diced green chilies
  • 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 (I like pepper jack or mozzarella)
  
  *optional: 2 tsp each: basil, parsley, oregano
  
  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.
  
  *For extra flavor in the meat, add basil, parsley and oregano and allow to simmer for a few extra minutes.  It might not sound like it "fits" into a mexican recipe, but it gives the meat much more flavor, and it really adds to the depth of the dish.
  
  2. Add the beans, corn, tomatoes, green chilies, taco seasoning, and ranch dressing mix, and cook in a slow cooker on low for 6 to 8 hours or simmer for about 1 hour in a pot on the stove.
  
  3. Ladle soup over crushed corn chips. Top with sour cream & cheese ENJOY!
  
  * If you use the slow cooker, add the corn closer to the end so it's still pretty crisp, to keep the dish bright and the texture firm.