TACO SOUP

This recipe I got from a recipe book called '100 Years of Recipes & Remembrances- First Baptist Church Boerne, Texas'. It was contributed by Peggy Robinson. The cookbook is copyrighted 1999.

2 lbs. ground beef

1 med. onion, chopped

2 (14 1/2 oz.) cans diced tomatoes, undrained

1 can Ro-Tel tomatoes and green chiles, undrained

1 can whole kernel corn, undrained

1 can pinto beans, undrained

1 can Ranch-style beans, undrained

1 pkg. dry taco seasoning mix

1 pkg. dry original Hidden Valley Ranch dressing mix

Brown ground beef with onion. Drain off excess fat. Put ground beef, onion and all remaining ingredients in a slow cooker and simmer 2 hours or longer. The longer it simmers, the better the seasonings are mixed. You do not need to add water to the soup, although you can rinse out the bean cans with a small amount of water and add to soup if desired. If you do not have a slow cooker, use a Dutch oven over very low heat, stirring often. Freezes well.