Taco Soup

A classic "dump" soup--if you have a soup pot, a can opener, and a heat source (stove, camp fire, etc.), you can make this soup. You will have leftovers, but they won't last long!

1 pound ground beef (I like 80/20)

1 large onion, chopped (or 8 ounces frozen diced onions)

3 16-ounce cans chili beans, undrained

1 16-ounce can corn, undrained

1 16-ounce can diced tomatoes, undrained

1 32-ounce can tomato sauce

2 cups water or chicken (or beef) broth

1 4.5-ounce can chopped green chiles, undrained

1 1.25-ounce package (3 tablespoons) taco seasoning mix

1 1-ounce package Ranch-style salad dressing mix

Topping Suggestions: shredded Cheddar cheese, sour cream, chopped avocados, tortilla chips

Brown ground beef and onion in a large soup pot, crumbling the beef. Drain fat. Add remaining ingredients and stir. Cook over medium heat until hot; then simmer for 10-15 minutes.

Serve with toppings as desired.