Taco Soup

1 pound lean ground beef
1 large onion, chopped
1 14 ½ ounce can Mexican style chili beans, undrained
1 14 ½ ounce can pinto beans or black beans, undrained
1 14 ½ ounce can chopped tomatoes, undrained
1 14 ½ ounce can corn, undrained
1 cup water
1 package dry mild taco seasoning
1 package Hidden Valley Ranch® dressing (not the buttermilk)

1. Combine onion and ground beef in a skillet and brown. Pour off excess grease
2. Combine beef mixture and remaining ingredients in a large pot, bring to a boil and reduce heat. Simmer for 45 minutes. (I usually put everything in my crock pot and leave it on the lowest setting all day)
3. If desired, serve with sour cream and shredded cheddar cheese

Note: You can substitute ground turkey or veggie crumbles for the ground beef or you can leave the ground beef out completely. You can change up the type of beans depending upon your preference and you can make the soup spicier by using the spicy taco seasoning packet.