Taco Soup

• 1 lb lean ground beef (cooked and drained)
• 1 (14 ounce) can pinto beans
• 1 (14 ounce) can light kidney beans
• 1 (14 ounce) can whole kernel corn
• 1 (14 ounce) can diced tomatoes
• 1 (10 ounce) can Rotel tomatoes & chilies (try the cilantro and lime juice version)
• 1 (8 ounce) can tomato sauce
• 1 medium onion
• 1 (1 1/4 ounce) package taco seasoning
• 1 (1 1/4 ounce) envelope hidden valley ranch dressing mix
• 1 12 tablespoons brown sugar
• 2 tablespoons chili powder
• 3 cups water

1. Season ground meat with chili powder.
2. Brown and drain the ground meat in a 6-8 quart pot.
3. Next, add all remaining soup ingredients into the pot.
4. Bring to a boil and cook for approximately 2 hours.
5. (you can cook it for less time and it still turns out tasty, however I would advise giving it the 2 hours if you can).
6. When the soup is done, you can add several things to each bowl to make it even better.
7. I usually put out some Toppings and Extras.
8. Some examples would be Sour Cream, Cornbread, Fritos, Pico De Gallo, etc.
9. Everyone likes to add something a little different to their own bowl.

lean ground beef, pinto beans, light kidney beans, whole kernel corn, tomatoes, tomatoes, tomato sauce, onion, taco seasoning, brown sugar, chili powder, water

Taken from www.food.com/recipe/taco-soup-325197 (may not work)