Mexican Bean Soup

• 2 pounds ground beef
• 1 medium onion, chopped
• 4 cups water
• 3 cans (14-1/2 ounces each) diced tomatoes, undrained
• 2 cans (15-1/2 ounces each) hominy, drained
• 2 cans (15 ounces each) Ranch Style beans (pinto beans in seasoned tomato sauce)
• 1 can (16 ounces) kidney beans, rinsed and drained
• 1 can (4 ounces) chopped green chilies
• 2 envelopes taco seasoning
• 1 envelope (1 ounce) original ranch dressing mix
• 2 tablespoons brown sugar
• 1/4 teaspoon cayenne pepper
• Shredded cheddar cheese and sour cream, optional

1. In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Add the next 10 ingredients; bring to a boil. Reduce heat; cover and simmer for 30 minutes. Garnish with cheese and sour cream if desired.

ground beef, onion, water, tomatoes, hominy, beans, kidney beans, green chilies, taco, brown sugar, cayenne pepper, cheddar cheese

Taken from www.tasteofhome.com/recipes/mexican-bean-soup/ (may not work)