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| photo and recipe via FoodNetwork.com |
Everyone has their favorite football food. Maybe it's wings or chili or hot dogs and hamburgers. I'm not picky {ok, well that is not entirely true, but I do love game day food. All of it.}.
As part of my little guy's cub scout achievements he is required to plan, shop for, and help cook a meal. Tonight is the night he and the hubs have taken on this task. I've made a few suggestions {really, I cannot help myself} but I am going to keep my mouth shut and stay out of the kitchen. I cannot wait to see what's for dinner!
I can pretty much guarantee this soup is not on the menu for our family tonight {it would not be the little guy's first choice}, but it is as easy as they come and a great game day dish. Add to or delete items as it suits you and your family. You cannot go wrong with this simple and delish one-dish wonder!
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
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
Directions
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. To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese, green onions and jalapenos.
Enjoy!
