Chunky Taco Soup

• 1 12 lbs boneless beef top sirloin steaks, cut into 3/4-inch cubes
• 1 medium onion, chopped
• 1 tablespoon olive oil
• 2 (14 1/2 ounce) cans pinto beans, rinsed and drained
• 2 (14 1/2 ounce) cans diced tomatoes with green chilies, undrained
• 2 cups water
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (14 3/4 ounce) can cream-style corn
• 1 (1 ounce) envelope ranch dressing mix
• 1 (1 1/4 ounce) envelope taco seasoning mix
• 14 cup fresh cilantro, minced

1. In a large kettle or Dutch oven, brown beef and onion in oil.
2. Add the remaining ingredients except for the cilantro.
3. Bring to a boil; reduce heat, cover and simmer for 20-30 minutes or until meat is tender.
4. Sprinkle with cilantro.

sirloin, onion, olive oil, pinto beans, tomatoes, water, black beans, creamstyle, ranch dressing, taco, fresh cilantro

Taken from www.food.com/recipe/chunky-taco-soup-131431 (may not work)