Taco Soup

• 2 onions
• 2 bell peppers, chopped
• 1/3 stick oleo
• 2 lb. ground round
• 1 tsp. garlic, minced (or garlic powder)
• 1 pkg. taco mix (dry)
• 1 pkg. Hidden Valley Ranch dressing mix (dry)
• few dashes Tabasco sauce
• few dashes lemon pepper
• 1 can Bush's pinto beans
• 1 can Traple's pinto beans (with jalapenos)
• 1 can stewed tomatoes
• 1 can Ro-Tel tomatoes
• 2 (8 oz.) cans tomato sauce
• 1 can hominy, drained
• 1 can whole kernel corn, drained
• 1 tsp. sugar
• 4 c. water

1. Saute onions and bell peppers in oleo.
2. Add ground round and scramble fry.
3. Add garlic or use garlic powder.
4. Add dry taco mix, dry Ranch dressing, Tabasco sauce and lemon pepper.
5. Add remaining ingredients.
6. Simmer for 1 1/2 hours.
7. Let set for 4 hours.
8. May serve soup over corn chips and grated Cheddar cheese.

onions, bell peppers, oleo, ground round, garlic, taco, tabasco sauce, lemon pepper, pinto beans, traples pinto beans, tomatoes, rotel tomatoes, tomato sauce, hominy, whole kernel corn, sugar, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=818885 (may not work)