Taco Soup

from my friend Tammy E.

This makes a good amount of soup, usually enough to freeze for another meal. One of my daughter's has requested this for her birthday dinner!

1 pound lean ground beef
1 medium onion, chopped
1 clove garlic, minced
1 can corn
1 can hominy
1 can pinto beans
1 can red kidney beans
1 can black beans
28 ounces stewed or diced tomatoes
1 can tomatoes with green chilies
1 envelope taco seasoning mix
1 envelope ranch-style dressing mix

Combine ground beef, onion, and garlic in a skillet; brown and drain. Drain and rinse beans. In a large (5-quart) pot, combine all remaining ingredients. Add beef mixture and water to cover; bring to a boil. Reduce heat and simmer for an hour. Serve over tortilla chips, Fritos, or pasta shells. (We like it best served over shell pasta, the soup fills up all the little shells and is yummy!)

Servings: 12