Taco Soup

Wow. The best taco soup I've ever had. I think the secret is the ranch salad dressing. I took this to our ward's lunch group and it was a hit. Even the little ones enjoyed it.

From my cousin Krissy's food blog, a Paula Deen recipe

2 lbs ground beef
2 cups diced onion
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 stock pot. 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 6-8 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.