Taco Soup

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• 2 pounds ground beef
• 2 cups diced onions
• 1 (1ounce) package ranch salad dressing mix
• 1 (1.25 ounce package taco seasoning mix
• 1/2 cup green olives, sliced (optional)
• 1 small can black olives, drained and sliced (optional)
• 2 (4.5 ounce) cans diced green chilies
• 1 (14.5 ounce) can tomatoes with chilies
• 1 (14.5 ounce) can diced tomatoes
• 1 (15.25 ounce) can whole kernel corn, drained
• 1 (15.5 ounce) cans pink kidney beans
• 2 (15.5 ounce) cans pinto beans
• Jalapenos
• Chopped green onions
• Grated cheese
• Sour cream
• Corn chips

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. 
2. Add the beans, corn, green onions, tomatoes, chilies, olives, and seasonings, and cook on low setting all day (6 to 8 hours) if using a Crockpot, or simmer over low heat for about 1 hour in a stockpot on the stove. 
3. To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese, and jalapenos.