Jimmie's Taco Soup

• 1 12 lbs ground beef
• 14 ounces pinto beans
• 14 ounces whole kernel corn
• 14 ounces butter beans
• 14 ounces kidney beans
• 14 ounces diced tomatoes
• 14 ounces Rotel Tomatoes
• 12 ounces beer
• 12 ounces water (or more)
• 1 (3 ounce) envelope taco seasoning mix
• 1 (3 ounce) envelope ranch dressing mix
• 2 tablespoons lime juice (or more)

1. Brown beef in a stockpot, stirring until it crumbles and is no longer pink; drain and return to pot.
2. Rinse and drain corn, pinto beans, butterbeans and kidney beans.
3. Stir into beef.
4. Stir in next 5 ingredients and bring to a boil.
5. Reduce heat and simmer 30 minutes.
6. TOPPINGS: Sliced jalapenos, sour cream, shredded cheese, chopped cilantro, limes, lime tortillas, regular tortillas and/or regular cornbread.

ground beef, pinto beans, kernel corn, butter, kidney beans, tomatoes, tomatoes, beer, water, taco, ranch dressing, lime juice

Taken from www.food.com/recipe/jimmies-taco-soup-203823 (may not work)