Santa Fe Soup

• 2 lb. ground chuck
• 1 large onion, chopped
• 2 (10 oz.) envelopes Ranch dressing mix
• 2 (1 1/4 oz.) envelopes taco seasoning mix
• 2 (11 oz.) cans white Shoepeg corn, drained
• 2 c. water
• 1 (16 oz.) can black beans (undrained)
• 1 (16 oz.) can pinto beans (undrained)
• 1 (16 oz.) can kidney beans (undrained)
• 1 (14.5 oz.) can whole tomatoes (undrained)
• 1 (10 oz.) can diced tomatoes with chilies (undrained)

1. In a Dutch oven, cook ground chuck and onion until meat is browned and onion is tender; drain. Add remaining ingredients, blending well.
2. Bring to a boil. Reduce heat, cover and simmer 2 hours. Top individual servings with grated cheese, sour cream and chopped green onions. Serve with tortillas or cornbread.
3. Makes about 3 quarts.

ground chuck, onion, dressing mix, taco seasoning mix, white shoepeg, water, black beans, pinto beans, kidney beans, tomatoes, tomatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=21792 (may not work)