Paula Deen'S Easy Taco Soup

• 1 lb ground chuck
• 1 large onion, chopped
• 4 cups water
• 1 (16 ounce) can red kidney beans, drained
• 1 (15 1/2 ounce) can pinto beans, drained
• 1 (15 1/4 ounce) can corn niblets, drained
• 1 (15 ounce) can black beans, drained
• 1 (15 ounce) can tomato sauce
• 1 (10 3/4 ounce) can tomato soup
• 1 (10 ounce) can diced tomatoes with green chilies (Rotel)
• 1 (10 ounce) can enchilada sauce
• 1 (1 1/4 ounce) package taco seasoning mix (or make your own, like I do!)
• 1 teaspoon salt
• Garnish
• shredded cheese
• sour cream
• tortilla chips

1. In a large Dutch oven, combine ground chuck and onion. Cook over medium-high heat until beef is browned and crumbles; drain. Stir in water, kidney beans, pinto beans, corn, black beans, tomato sauce, tomato soup, tomatoes and green chilies, enchilada sauce, taco seasoning mix, and salt. Bring to a boil; reduce heat, and simmer for 1 hour. Garnish with cheese and sour cream if desired, and serve with tortilla chips.

ground chuck, onion, water, red kidney beans, pinto beans, corn niblets, black beans, tomato sauce, tomato soup, tomatoes, enchilada sauce, taco seasoning mix, salt, cheese, sour cream, tortilla chips

Taken from www.food.com/recipe/paula-deens-easy-taco-soup-442608 (may not work)