Tex-Mex Taco Soup

• 2 lbs ground beef
• 2 garlic cloves, minced (1 teaspoon)
• 1 (15 ounce) can whole kernel corn (undrained)
• 1 (15 ounce) can pinto beans (undrained)
• 1 (15 ounce) can kidney beans (undrained)
• 1 (28 ounce) jar salsa
• 1 (1 1/4 ounce) package taco seasoning
• 1 (1 ounce) package ranch dressing mix (I like Hidden Valley)
• 1 1/2 cups water (optional)
• cheddar cheese (to garnish) or Mexican blend cheese, grated (to garnish)

1. In a Dutch oven or other large pot, over medium-high heat, brown ground beef with garlic until beef is crumbly; drain well.
2. Add remaining ingredients, except for cheese, and stir.
3. Heat to boiling; reduce heat and simmer for 45-60 minutes (or combine all ingredients in crock pot and cook on LOW for 8 hours).
4. Serve in bowls, if desired over broken tortilla chips.
5. Top with grated cheese to garnish when serving.

ground beef, garlic, whole kernel corn, pinto beans, kidney beans, salsa, taco seasoning, water, cheddar cheese

Taken from www.food.com/recipe/tex-mex-taco-soup-195908 (may not work)