Taco Soup

by Sarah
from Virtuous Daughters, March 2011~Volume 10, Number 12

Prep: 15 minutes—Bake: 1 ½ to 2 hours
Yields: 10 to 12 Servings

Another freezer-friendly meal, this soup can be cooked in a slow cooker or on a stovetop.  Serve with sour cream, shredded cheese, and tortilla chips.
 

• 1 large can tomatoes
• 1 can pinto beans
• 1 can kidney beans
• 1 can whole kernel corn, drained
• 2 pounds hamburger meat, browned
• 1 cup chopped onions
• 1 package taco seasoning mix
• 1 package dry Ranch dressing
• 1 small can Rotel tomatoes (optional)

 
Put all ingredients in a large pot or a slow cooker. Bring mixture to a boil. Reduce heat and simmer for 1 to 2 hours.