Taco Soup

This soup is amazing!  The ingredient list had me wondering, but the editor's note under the recipe in the book stated that this was the most popular recipe in the entire Best of the Best collection.  After tasting it, I can see why!

Taco Soup
Adapted from Best of the Best - The Recipe Hall of Fame Cookbook

Ingredients:

1 lb ground beef
1 small onion, chopped
1 envelope (1/4 cup) Old El Paso Taco seasoning
1 (16oz) can pinto beans, undrained
1 (16oz) can kidney beans, undrained
1 (16oz) can golden hominy, undrained
1 (14.75oz) can cream-style corn
1 (14oz) can diced tomatoes, undrained
1 (10oz) can diced tomatoes with green chilies, undrained
1 Envelope (3 Tbsp) dry Hidden Valley Ranch Mix
Sour cream, optional
Shredded Cheddar or Monterey Jack cheese, optional
Tortilla chips, optional

Directions:

In Dutch oven, brown ground beef and onion, drain.  Add taco seasoning and mix well. 

Add, without draining, all the cans of beans, hominy, corn and tomatoes.

Stir in ranch dressing mix.  Simmer over low heat until heated through and bubbly.

Serve topped with shredded cheese and sour cream.

*The original recipe says to serve the soup over tortilla chips.  We really didn't care for doing that, so we left it out the second time we ate it.  It's much better to have the chips on the side for dipping.