Paula Deen's Taco Soup

2 lb. ground beef or ground turkey

2 c. diced onions

2 (15 1/2 oz.) cans pinto beans

1 (15 1/2 oz.) can red kidney beans

1 (15 1/2 oz.) can whole kernal corn

1 (14 1/2 oz.) can Mexican style-stewed tomatoes

1 (14 1/2 oz.) can diced tomatoes

1 (14 1/2 oz.) can tomatoes and green chilies

2 ( 4 1/2 oz.) cans diced green chilies

1 (4 5/8 oz.) can black olives, drained and sliced

1/2 c. green olives, sliced (optional)

1 (1 1/4 oz.) package taco seasoning mix

1 (1 oz.) package ranch dressing mix

Corn chips, for serving

Sour cream, for garnish

Grated cheese, for garnish

Chopped green onion, for garnish

Sliced jalapeno, for garnish

Brown the ground beef and onions in a large skillet; drain off the excess fat and transfer browned beef and onions to a large slow cooker or stockpot. Add the beans, corn, tomatoes, green chilies, black olives, green olives, taco seasoning, and ranch dressing mix. Cook on LOW in crock pot for 6-8 hours, or simmer over low heat in stockpot for about 1 hour. To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese, green onions and jalapenos.

Brownies

1/2 cup butter
2 oz a dark chocolate bar, chopped (optional)
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
1/3 cup unsweetened cocoa powder
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder

Directions:

Preheat oven to 350 degrees. Grease and flour an 8 inch square pan.

In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in optional chopped chocolate, sugar, eggs, 1 teaspoon vanilla, 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.

Bake in preheated oven for 25 to 30 minutes.