Taco Soup
1 pound of lean ground beef
1 large onion, chopped
three 16 ounce cans of Mexican style chili beans, undrained
one 16 ounce can of whole kernel corn, undiluted
one 16 ounce can of chopped tomatoes, undrained
one 15 ounce can of tomato sauce
1 1/2 cups of water
one 4 /12 ounce can of chopped green chilies
one 1 1/4 ounce package of taco seasoning mix
one 1 ounce envelope of Ranch style salad dressing mix
Toppings: tortilla chips, shredded cheese, shredded lettuce, chopped tomatoes, sour cream, chopped avocado
Cook ground beef and onion in a large Dutch oven over medium high heat until meat is browned, stirring until it crumbles, drain. Stir in beans and next 7 ingredients. Bring to a boil: reduce heat, and simmer, uncovered, 15 minutes. Serve with desired toppings. Yield 3 1/2 quarts.
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