
Ashleigh Smith

Ingredients
- 2 Lbs Ground Beef
- 2 Cups Diced Onions
- 1 15.5 Oz can Pinto Beans
- 1 15.5 Oz can Kidney Beans
- 1 15.25 Oz can Whole Kernel Corn, drained
- 1 14.5 Oz can Mexican-Style Stewed Tomatoes
- 1 14.5 Oz Diced Tomatoes
- 1 14.5 Oz can Tomatoes with Chiles
- 2 4.5 Oz cans Diced Green Chiles
- 1 4.5 Oz can Black olives, drained and sliced
- 0.5 Cup Green Olives, sliced
- 1 (1.25 oz) Packet Taco Seasoning Mix
- 1 (1 oz) Packet Ranch Salad Dressing Mix
- Corn Chips
- Sour Cream
- Grated Cheese
- Chopped Green Onions
- Pickled Jalapenos
***All canned ingredients can be replaced with fresh and hand prepared ones instead.
Instructions
1. Brown the ground beef and onions in a large skillet; drain the excess fat.
2. Transfer the browned beef and onions to a large slow cooker or stockpot. Add the beans, corn tomatoes, green chiles, black olives, green olives, taco seasoning, and ranch dressing mix,
3. Cook in slow cooker on low for 6-8 hours or simmer over low heat for about 1 hour in a pot on the stove.
4. Serve with a few corn chips and top with sour cream, cheese, green onions, and jalapenos as desired.
About the Author

I'm Ashleigh Smith, a native to Northern Utah. I first gained a love of gardening with my grandmother as I helped her each summer. I decided to make a career of it and have recently graduated with a Bachelor's degree in Horticulture from Brigham Young University - Idaho. My studies have focused on plant production while I also have experience in Nursery & Garden Center Operations.
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