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Taco Soup

by Shanna Ellis

Serves: 4

Ingredients

2 lbs ground chuck or venison
1 onion chopped (optional)
1 can pinto beans
1 can jalapeno pinto beans
1 can white shoepeg corn
1 pkg. taco seasoning
1 (1.1 oz) pkg. Hidden Valley Ranch Dressing mix
1 can Rotel tomatoes
2 (14 1/2 oz) cans tomatoes (I use diced, some use stewed - whatever
I have on hand)

Instructions

Brown ground meat with onions; drain grease off. Add remaining ingredients together in dutch oven. Stir thoroughly and bring to a boil. Turn down heat and let simmer for about 20 minutes, stirring occasionally. Serve with cornbread, crackers, rice, or fritoes. Very versatile and fast to make!