Taco Soup

This recipe came from the wife of a man who went to the same church as us growing up. I've modified it to fit my preferences (fewer beans, less onion, no peppers, less water).

1 lb lean ground beef

1/2 large onion, chopped

2 (16 oz) cans black beans and/or red beans (undrained)

1 (16 oz) can whole kernel corn (undrained)

1 (16 oz) can chopped tomatoes (undrained)

1 (15 oz) can tomato sauce

1 c water

1 (1-1/4 oz) pkg taco seasoning mix

1 (1 oz) envelope Ranch style dry salad dressing mix (sugar, buttermilk, salt, MSG, garlic,
onion, spices)

Brown ground beef and onion over medium-high heat, stirring until beef crumbles; drain.
Combine with beans and rest of ingredients in large pot.
Bring to a boil, reduce heat, and simmer, uncovered, for 15 min.
Serve with toppings such as tortilla chips, shredded cheese, shredded lettuce, chopped
tomato, sour cream, or chopped avocado. Can be frozen up to 3 months.