2 lb. ground chuck
1 large onion, chopped
2 (10 oz.) envelopes Ranch dressing mix
2 (1 1/4 oz.) envelopes taco seasoning mix
2 (11 oz.) cans white Shoepeg corn, drained
2 c. water
1 (16 oz.) can black beans (undrained)
1 (16 oz.) can pinto beans (undrained)
1 (16 oz.) can kidney beans (undrained)
1 (14.5 oz.) can whole tomatoes (undrained)
1 (10 oz.) can diced tomatoes with chilies (undrained)

In a Dutch oven, cook ground chuck and onion until meat is browned and onion is tender; drain. Add remaining ingredients, blending well. Bring to a boil. Reduce heat, cover and simmer 2 hours. Top individual servings with grated cheese, sour cream and chopped green onions. Serve with tortillas or cornbread.

Makes about 3 quarts.