Lunch: Contest-Winning Taco Soup Recipe

Ingredients

2 pounds lean ground beef (90% lean)
1 small onion, chopped
3 cans (14-1/2 ounces each) stewed tomatoes
1-1/2 cups water
1 can (16 ounces) lima beans, rinsed and drained
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) pinto beans, rinsed and drained
1 can (14-1/2 ounces) hominy, drained
3 cans (4 ounces each) chopped green chilies
1 envelope taco seasoning
1 envelope ranch salad dressing mix
1 teaspoon salt
1 teaspoon pepper
Shredded cheddar cheese, optional
Tortilla chips, optional

Instructions

In a large Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain.
Stir in the next 11 ingredients; bring to a boil. Reduce heat; cover and simmer for 30 minutes. Garnish with cheese and serve with chips if desired.

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