Ingredients

• 2 Lbs Ground Beef
• 2 Cups Diced Onions
• 1 15.5 Oz can Pinto Beans
• 1 15.5 Oz can Kidney Beans
• 1 15.25 Oz can Whole Kernel Corn, drained
• 1 14.5 Oz can Mexican-Style Stewed Tomatoes
• 1 14.5 Oz Diced Tomatoes
• 1 14.5 Oz can Tomatoes with Chiles
• 2 4.5 Oz cans Diced Green Chiles
• 1 4.5 Oz can Black olives, drained and sliced
• 0.5 Cup Green Olives, sliced
• 1 (1.25 oz) Packet Taco Seasoning Mix
• 1 (1 oz) Packet Ranch Salad Dressing Mix
• Corn Chips
• Sour Cream
• Grated Cheese
• Chopped Green Onions
• Pickled Jalapenos

***All canned ingredients can be replaced with fresh and hand prepared ones instead.

Instructions

1. Brown the ground beef and onions in a large skillet; drain the excess fat.

2. Transfer the browned beef and onions to a large slow cooker or stockpot. Add the beans, corn tomatoes, green chiles, black olives, green olives, taco seasoning, and ranch dressing mix,

3. Cook in slow cooker on low for 6-8 hours or simmer over low heat for about 1 hour in a pot on the stove.

4. Serve with a few corn chips and top with sour cream, cheese, green onions, and jalapenos as desired.