1 Pound ground Chuck
1 Lg onion chopped
3 15 1/2 ounce cans Mexican style chili beans,undrained
1 15 1/4 ounce can whole kernal corn,undrained
1 15 ounce can tomato sauce
1 14 1/2 ounce can diced tomatoes, undrained
1 4.5 ounce can chopped green chilies
1 1 1/4 ounce envelope taco seasoning mix
1 1 ounce envelope Ranch-style dressing mix
1 1/2 cups water

A) Cook beef and onions in a Dutch oven over medium-high heat until meat is browned and onions are tender, stirring until meat crumbles; drain.

B) Stir beans and next 7 ingredients into beef mixture; bring to a boil. Reduce heat and simmer
uncovered 15 minutes, stirring occasionally.

C) Spoon soup into bowls; top with desired toppings.


Toppings: corn chips, shredded lettuce, chopped tomato, sour cream, shredded Cheddar cheese.

tip: add crumbled up tortilla chips and sour
cream mix it up until the sour cream disolves
in the bowl of soup.