Linda Story's Taco Soup - Taco Soup

• 1 lb (.5 kg). ground beef
• 1 bell pepper, chopped
• 1 medium sweet onion, chopped
• 1 15 oz (420 grm). can black beans, undrained
• 2 15 oz (420 grm). cans pinto beans, undrained
• 1 15 oz (420 grm). can whole kernel corn, undrained
• 1 15 oz (420 grm). can hominy, undrained
• 2 15 oz (420 grm). cans diced tomatoes, undrained
• 1 4 oz (112 grm). can diced green chilies, undrained
• 1 pkg. dry taco seasoning
• 1 pkg. of Hidden Valley Buttermilk Salad Dressing Mix
• tortilla chips or corn chips
• shredded cheddar cheese
• sour cream
• green onions

1. In a heavy skillet, brown the ground beef with the bell pepper and the onion; drain well then place in a large slow cooker or crockpot.
2. Stir in the remaining ingredients.
3. Cover and cook on low for 6 hours or more.
4. Serve in a bowl and garnish with tortilla chips or corn chips, shredded cheddar cheese, sour cream and thinly sliced/or chopped green onions.
5. (Or just eat without the garnish, either way it is GREAT)
6. Note: This soup freezes well

ground beef, bell pepper, sweet onion, black beans, pinto beans, whole kernel corn, hominy, tomatoes, green chilies, taco, tortilla chips, cheddar cheese, sour cream, green onions

Taken from online-cookbook.com/goto/cook/rpage/0019A2 (may not work)