TACO SOUP on a Snow Night

What could be more perfect than that? When I think warmth, I don't just think physical warmth and heat. I think flavors are warm, smells are warm, even the feel of a texture can be warm. On a cold blustery night like tonight (where the sleety, snow wind mix pins your eyelids to your chin and your butt tries to fold in on itself), there is nothing better than a warm soup filled with spice, flavor, texture and heat. I KNEW tonight would not be a plain old chili night, but a perfect time to try TACO SOUP.

TACO SOUP

Ingredients:
2 lbs ground beef
2 medium onions diced
1 LARGE (30 ounce) can of Pinto Beans
1 can Light Red Kidney Beans
1 Can Corn
1 Can diced tomatoes with chilis
1 quart canned tomatoes (about 2 cans at the store or ONE large can)
1 can black olives
1/2 cup green olives
1 package Taco Seasoning Mix
1 package Fiesta Ranch Mix

Directions:
Brown the ground beef in a skillet. Remove and saute the onions in about tbs of the drippings or olive oil. Run beef through a food processor to make sure it is finely chopped. Drain your beans and corn. Add ALL ingredients to a large stock pot and simmer for an hour.

Serve HOT with a garnish of corn chips, sour cream, or grated cheese. (or all of the above!)

Note: This could be done in the crock pot. Brown beef and onions, simmer all ingredients in crock for 4-6 hours on low.