Taco Soup

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
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 (I use a salt free spice mix recipe below)
1 (1-ounce) package ranch salad dressing mix (I use a salt free ranch dressing mix
 - recipe below)


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. 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 to 8 hours or simmer over low heat for about 1
hour in a pot on the stove. Top with sour cream, cheese, green onions and
jalapenos. (Optional)

Ranch Dressing Mix
This dressing is great because it doesn't have all the chemicals and preservatives that many do.

1/2 teaspoon dried chives
1/2 teaspoon dried parsley
1/2 teaspoon dried dill weed
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/8 teaspoon salt (I omit)
1/8 teaspoon ground black pepper

Mix all ingredients and store in an airtight jar.

Taco Seasoning Mix
2 tsp instant minced onion
1/2 tsp crushed dried red pepper
1/2 tsp instant minced garlic
1 tsp chili powder
1/4 tsp dried oregano
1/2 tsp cornstarch
1/2 tsp ground cumin

Put all in bowl and mix well. Store in airtight container in a cool dry place.
Use within 6 months.