Here's a TNT recipe that Slowe makes from the Super Suppers cookbook. The grandgirls request it often. Sometimes she cooks it in the crockpot, after browning the stuff in paragraph one.

Taco Soup

Sides: Top with crushed corn chips, shredded cheese, sliced green onions, sour cream (as desired)

2 Tbsp vegetable oil

6 corn tortillas, cut into 1" pieces

1 pound ground beef

1 1/2 cups chopped onion

1 cup chopped bell pepper

1 tsp minced fresh garlic

2 (14 1/2 oz) cans mexican style diced tomatoes, undrained

2 (14 1/2 oz) cans water

1 (15 oz) can small red beans, undrained

1 (15 oz) can black beans, drained and rinsed

1 (15 oz) can hominy, undrained, or 1 1/2 cups corn

1 (7 oz) can diced green chile peppers, undrained

1 (7 oz) can sliced pitted black olives, drained

1 (1 1/4 oz) pkg taco seasoning mix

Preheat oil in 4-6 quart dutch oven or soup pot. Add tortilla pieces to hot oil. Cook and stir until brown, remove and set aside. Add ground beef, onion, bell pepper, and garlic to duth oven. Cook till beef is brown. Drain off fat.

Stir browned tortillas, undrained tomatoes, water, undrained red beans, black beans, undrained hominy, chile peppers, olives, and taco seasoning mix into dutch oven. Bring to boiling, Turn heat to low and simmer, uncovered, about 20 minutes, stir occasionally.