2 pounds ground beef
1 medium onion, chopped
2 (15-ounce) cans Mexican-style tomatoes
2 (14-ounce) cans pinto beans
2 (14-ounce) cans kidney beans
1 (14-ounce) can whole kernel corn
4 (4-ounce) cans chopped green chiles
1 envelope taco seasoning mix
1 envelope ranch salad dressing mix
Brown the ground beef in a stockpot, stirring until crumbly; drain. Add the onion, undrained tomatoes, undrained pinto beans, undrained kidney beans, undrained corn, green chiles, seasoning mix, and dressing mix and mix well. Simmer for 1 hour, stirring occasionally. Ladle into soup bowls.
Serves 6 to 8
by Phyllis K.
