Taco Soup

• 1 (15 ounce) can black beans
• 1 (15 ounce) can kidney beans
• 1 (15 ounce) can pinto beans
• 1 (15 ounce) can corn
• 1 (7 ounce) can rotel
• 1 (15 ounce) can diced tomatoes
• 1 lb ground beef
• 1 (1 1/4 ounce) packet taco seasoning
• 1 (1 ounce) packet ranch dressing mix
• 1 -2 quart V8 vegetable juice
• 1 onion, diced
• 2 garlic cloves, minced
• salt and pepper

1. In skillet, cook ground beef and onion together until done, add minced garlic last couple minutes of cooking.
2. Drain off grease.
3. Add veggies and meat mixture in large soup pot - DO NOT DRAIN canned vegetables, pour them in liquid and all.
4. Add seasonings and V-8 juice, add juice to desired consistency, using more or less than recommended to suite your taste.
5. Simmer 3 to 4 hours.
6. Serve with crushed tortilla chips, sour cream and shredded cheddar cheese. Optional topping are endless - fresh cilantro (if you like that stuff), chives, black olives, etc.

black beans, kidney beans, pinto beans, corn, tomatoes, ground beef, vegetable juice, onion, garlic, salt

Taken from www.food.com/recipe/taco-soup-211336 (may not work)