Taco Soup

Ingredients
1 pound lean ground beef (can use ground turkey or a combination)
1 large onion, chopped
3-16 ounce cans Mexican style Chili beans
1-16 ounce can whole kernel corn, undrained
1-16 ounce can chopped tomatoes, undrained
1-15 ounce can tomato sauce
1 1/2 cups water
1-4.5 ounce can shopped green chilies
1 package taco seasoning mix
1 envelope ranch style salad dressing mix
Topping: Tortilla chips, grated cheese, sour cream, avocado.

Directions
Cook ground beef and onion in a large Dutch oven over medium heat until meat is browned, drain. Stir in beans and next 7 ingredients. Bring to a boil; reduce heat and simmer 15 minutes. Serve with toppings.

This can also be made in the slow-cooker. Cook ground beef and onions as directed, combine with remaining ingredients in slow cooker (reduce water if thicker soup is desired). Heat on low until warm, serve with toppings.

Notes:
May be frozen up to 3 months.

From RumpkeFamilyCookbook