Chunky Taco Soup

• 1-1/2 pounds beef top sirloin or round steak, cut into 3/4-inch cubes
• 1 medium onion, chopped
• 1 tablespoon olive oil
• 2 cans (15 ounces each) pinto beans, rinsed and drained
• 2 cans (14-1/2 ounces each) diced tomatoes and green chiles, undrained
• 2 cups water
• 1 can (15 ounces) black beans, rinsed and drained
• 1 can (14-3/4 ounces) cream-style corn
• 1 envelope ranch salad dressing mix
• 1 envelope taco seasoning
• 1/4 cup minced fresh cilantro

1. In a large stockpot or Dutch oven, brown beef and onion in oil. Add pinto beans, tomatoes, water, black beans, corn, salad dressing mix and taco seasoning. Bring to a boil. Reduce heat; cover and simmer 20-30 minutes or until the meat is tender. Sprinkle with cilantro.

beef, onion, olive oil, pinto beans, tomatoes, water, black beans, creamstyle corn, salad dressing, taco, fresh cilantro

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