App & Osborne Family Cookbook 2004
Beth Beck Pinney
1 lb. ground beef
1 large onion, chopped
3 (15.5 oz.) cans Mexican style chili beans, undrained
1 can whole kernel corn, undrained
1 (15 oz.) can tomato soup
1 (4.5 oz.) can chopped green chilis
1 pkg. taco seasoning
1 pkg. ranch style dressing
1 1/2 C water
corn chips, shredded lettuce, chopped tomato, sour cream and shredded cheddar cheese
1. In Dutch oven, cook beef and onion.
2. Stir in remaining ingredients and bring to a boil.
3. Spoon soup into bowls and garnish with toppings.