Texas Taco Soup

This is especially good on a cold, wet night. Definate comfort food.

• Ready In: 1 hr
• Serves: 15

Ingredients

• 2  lbs  ground chuck
• 1  large onion, chopped
• 15  ounces  ranch style beans (do not drain)
• 8  ounces  green giant nibblets frozen corn
• 14 1⁄2 ounces  hunt's Mexican-style stewed tomatoes
• 10  ounces Rotel Tomatoes
• 2 (1 ounce) packages  lawry's  taco seasoning mix
• 1  ounce  original  hidden valley ranch dressing mix (dry)
• 2  cups water
•  salt and pepper

Directions

1. Brown ground chuck and onions in large fry pan.
2. Add remaining ingredients and simmer for 45 minutes to an hour, or simmer in crockpot.
3. Serve with Santitas White Corn Restaurant Style Chips, shredded Monterey Jack cheese, and sliced avocados, if desired.
4. This recipe makes a lot of soup, and it is even better the second day, if there is any left over.