Taco Soup

• 1 lb lean ground beef
• 1 large onion, chopped
• 3 (16 ounce) cans mexican style beans, undrained
• 1 (16 ounce) can whole kernel corn
• 1 (16 ounce) can chopped tomatoes
• 1 (15 ounce) can tomato sauce
• 1 12 cups water
• 1 (4 1/2 ounce) canchopped green chilies
• 1 (1 1/4 ounce) package taco seasoning mix
• 1 (1 ounce) package ranch dressing mix

1. Cook ground beef and onion in a large Dutch oven over medium-high heat until meat is browned, stirring until it crumbles; drain.
2. Stir in beans, corn, tomatoes, tomato sauce, water, chiles and taco seasoning mix.
3. Bring to a boil; reduce heat and simmer 15 minutes.
4. Serve with desired toppings.
5. Yields 3 1/2 quarts.
6. Soup may be frozen up to 3 months.
7. Toppings: Tortilla chips, shredded cheese, shredded lettuce, chopped tomatoes, sour cream or chopped avacados.

lean ground beef, onion, mexican style beans, whole kernel corn, tomatoes, tomato sauce, water, green chilies, taco seasoning mix

Taken from www.food.com/recipe/taco-soup-284703 (may not work)