Taco Soup

Taco Soup

1 lb. lean ground beef
1 large onion, chopped
3 16 oz. cans Mexican-style chili beans, undrained
1 16 oz. can corn, undrained
1 16 oz. can chopped tomatoes, undrained
1 15 oz. can tomato sauce
1 ½ cups water
1 4.5 oz can chopped green chiles
1 1¼ oz package taco seasoning
1 1 oz. package ranch salad dressing mix
Toppings: Tortilla chips, shredded cheese, shredded lettuce, chopped tomatoes, sour cream, chopped avocado

Cook ground beef and onion in large pot over medium-high heat until meat is browned, stirring until it crumbles. Drain. Stir in beans and next seven ingredients.

Bring to boil. Reduce heat and simmer 25 minutes. Serve with desired toppings. Yield: 3 ½ quarters. May be frozen up to 3 months.