Taco Soup

This is a great soup for the cold days of winter. It is very filling all by itself, but I like to pour it over cooked rice and add a little extra cheese. About a zillion calories, but in the winter you need substance to keep you moving. I realize we really don't have "cold weather" in Texas, but I don't like cold of any kind. The orginal recipe for this soup was from a co-worker, but I have tweeked it so much that if doesn't even resemble the orginal recipe. I now claim it as "My Recipe". Enjoy!

• Ready In: 2 hrs 20 mins
• Serves: 12
• Yields: 1 large soup pot

Ingredients

• 2  lbs  extra lean ground beef, browned and drained
• 3 (14 ounce) cans stewed tomatoes
• 1 (14 ounce) can  baked beans (Bush Brand Bold & Spicy Beans)
• 2 (14 ounce) cans corn
• 1 (6 ounce) can green chilies, chopped
• 1 (1 1/4ounce) package  taco seasoning mix
• 1 (1 ounce) package  hidden valley ranch dressing mix
• 1  red onion, chopped

Directions

1. Brown ground beef and drain off fat.
2. Mix all ingredients, except for the onions, in a crockpot and cook on low heat for 2 or 3 hours. (Or on stove top.).
3. Add onions in last 30 minutes, so they will not over cook.