Taco Soup IIi

• 2 lbs ground beef
• 1 large onion, peeled and chopped
• 1 (12 ounce) can mexicorn whole kernel corn
• 2 (14 1/2 ounce) cans stewed tomatoes
• 1 (15 ounce) can pinto beans with jalapeno peppers
• 1 (7 ounce) can green chilies
• 1 (12 ounce) can white hominy
• 1 (1 1/4 ounce) package taco seasoning
• 1 (1 ounce) package Hidden Valley Original Ranch Dressing
• 12 ounces water
• 1 (12 ounce) can Rotel Tomatoes

1. Cut up onion and put into large stockpot with ground meat.
2. Cook until meat is brown and onions are translucent, then drain out the grease from the pot.
3. Add remaining ingredients.
4. Cook on low for several hours.
5. Use more or less liquids for thinner/thicker soup.

ground beef, onion, mexicorn, tomatoes, pinto beans, green chilies, white hominy, taco seasoning, water, tomatoes

Taken from www.food.com/recipe/taco-soup-iii-4635 (may not work)