Taco Soup

• 2 lb. ground beef
• 1 small onion, chopped
• 3 (4 oz. each) cans chopped green chilies
• 1 tsp. salt
• 1 tsp. pepper
• 1 (15 oz.) can pinto beans, drained and rinsed
• 1 (16 oz.) can lima beans
• 1 pkg. taco seasoning (1 1/4 oz.)
• 1 1/2 c. water
• 1 pkg. Ranch dressing mix (1 oz.)
• 1 (14 1/2 oz.) can hominy, drained
• 3 cans stewed tomatoes (14 1/2 oz., I use two 28 oz. cans)
• 1 (15 oz.) can red kidney beans, drained and rinsed
• shredded Cheddar cheese
• tortilla chips

1. In a large Dutch oven, brown beef and onion; drain fat.
2. Add all remaining ingredients except last two.
3. Bring to boil.
4. Reduce heat and simmer 30 minutes.
5. Top with cheese.
6. Serve with tortilla chips.
7. Serves 10.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=366640 (may not work)