Taco Soup

Source: Best of the Best from Texas II

1 pound lean ground beef
1 envelope taco seasoning mix
1 onion, chopped
1 (16 ounce) can pinto beans, undrained
1 (16 ounce) can kidney beans, undrained
1 (16 ounce) can golden hominy. undrained
1 (17 ounce) can cream-style corn
1 (14 ounce) can diced stewed tomatoes, undrained
1 (10 ounce) can diced tomatoes with green chiles, undrained
1 envelope ranch-style dressing mix
Tortilla chips
1 cup shredded Cheddar cheese

In Dutch oven or kettle, brown ground beef and chopped onion; drain. Add taco seasoning; mix thoroughly. Add, without draining, the cans of beans, hominy, corn and tomatoes. Stir in the ranch-style dressing mix. Simmer over low heat until bubbly.

Serve over tortilla chips and top with shredded cheese.

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