1 lb. ground beef
1 large onion, chopped
3 (15 1/2 oz.) cans Mexican-style chili beans (undrained)
1 (15 1/4 oz.) can whole kernel corn (undrained)
1 (15 oz.) can tomato sauce
1 (14 1/2 oz.) can diced tomatoes (undrained)
1 (4 1/2 oz.) can chopped green chilies
1 (1 1/4 oz.) envelope taco seasoning mix
1 (1 oz.) envelope Ranch style dressing mix
1 1/2 c. water

Cook beef and onion in a Dutch oven over medium-high heat until meat is browned and onions are tender, stirring until meat crumbles; drain. Stir remaining ingredients into beef mixture; bring to a boil. Reduce heat and simmer, uncovered, for 15 minutes, stirring occasionally. Spoon soup into bowls.

Can top with corn chips, shredded lettuce, chopped tomatoes, sour cream and/or shredded Cheddar cheese.