Taco Soup

• 2 lbs ground beef
• 1 large onion, chopped
• 1 (28 ounce) can tomatoes, diced
• 1 (16 ounce) can pinto beans, undrained
• 1 (16 ounce) can black beans, undrained
• 1 envelope dry ranch dressing mix
• 1 (10 ounce) can Rotel tomatoes & chilies or (10 ounce) can Old El Paso tomatoes & chilies
• 1 (16 ounce) can kidney beans, undrained
• 2 (7 ounce) cans white shoepeg corn, undrained
• 2 envelopes taco seasoning mix
• taco cheese, Finely shredded
• tortilla chips, crushed

1. Brown meat and onions.
2. Add remaining ingredients, except cheese and chips.
3. If soup seems too thick, add 1 cup water.
4. Simmer, covered for 30 to 45 minutes.
5. Spoon into bowls.
6. Sprinkle cheese and chips on top.
7. Serve while hot.

ground beef, onion, tomatoes, pinto beans, black beans, tomatoes, kidney beans, white shoepeg corn, taco, taco cheese, tortilla chips

Taken from www.food.com/recipe/taco-soup-3586 (may not work)