Contest-Winning Taco Soup

• 2 pounds lean ground beef (90% lean)
• 1 small onion, chopped
• 3 cans (14-1/2 ounces each) stewed tomatoes
• 1-1/2 cups water
• 1 can (16 ounces) lima beans, rinsed and drained
• 1 can (16 ounces) kidney beans, rinsed and drained
• 1 can (15 ounces) pinto beans, rinsed and drained
• 1 can (14-1/2 ounces) hominy, drained
• 3 cans (4 ounces each) chopped green chilies
• 1 envelope taco seasoning
• 1 envelope ranch salad dressing mix
• 1 teaspoon salt
• 1 teaspoon pepper
• Shredded cheddar cheese, optional
• Tortilla chips, optional

1. In a large Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain.
2. Stir in the next 11 ingredients; bring to a boil. Reduce heat; cover and simmer for 30 minutes. Garnish with cheese and serve with chips if desired.

lean ground beef, onion, tomatoes, water, beans, kidney beans, pinto beans, hominy, green chilies, taco, salad dressing, salt, pepper, cheddar cheese, tortilla chips

Taken from www.tasteofhome.com/recipes/contest-winning-taco-soup/ (may not work)