Taco Soup

I have found many variations of this soup. This is one from Gretchen which we then added a few extras. Feel free to add different beans.

2 pounds ground beef
1 can pinto beans
1 can whole kernel corn
1 can stewed tomatoes - mexican style
1 can Rotel tomatoes
1 can light kidney beans
l can dark kidney beans
1 can black beans
1 can northern beans
1 pkg. taco seasoning mix -(opt.)
1 pkg. original hidden valley ranch dressing(dry)
1 package shredded cheese (topping)
1 container of sour cream (optional)
1 package of tortilla chips
You may add a diced onion or any other bean. Add more water if you prefer more broth.
PREPARATION:
Brown ground beef and onions in a large pan, drain off fat. Add remaining ingredients and simmer for an hour or so. Remember do not drain cans. Pour entire can into pot or slow cooker. When ready, serve in big soup bowls, and have a skillet of hot cornbread to eat, too. Top with chips, cheese and sour cream.