This recipe came from an estate sale. I obtained it when I purchased the family collection from the Galvan Estate in Fort Worth, Texas in 1986.

Ingredients Edit

Directions Edit

  1. Brown beef and onions in large skillet then drain off excess fat and transfer to large slow cooker.
  2. Add beans, corn, tomatoes, green chilies, black olives, green olives, taco seasoning and ranch dressing mix then and cook on low for 8 hours.
  3. To serve place a few corn chips in each bowl and ladle soup over them then top with sour cream, cheese, green onions and jalapenos.
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