Taco Soup

6 cups grated cheddar cheese (reserved for serving)
(6) 2 oz. cans black sliced olives (reserved for serving)
4 pounds lean ground beef (I use only 1 1/2 pounds -- enough for flavoring.)
2 onions, chopped
(1) #10 can kidney beans
(1) #10 can whole peeled tomatoes
(1/2) #10 can tomato sauce
3 envelopes taco seasoning
4 pound bag frozen corn

Put 1 cup cheese into each of six small ziploc bags and set aside. Brown meat and drain fat. In a large bowl, mix all ingredients (do not drain beans.) Divide evenly between six 1-gallon ziploc bags. Attach one cheese bag to each soup bag and freeze.

To serve: thaw and heat over medium heat for approximately fifteen minutes. Top with sour cream, olives, tortilla chips and reserved cheese. Serve with additional tortilla chips.