Taco Soup Recipe by Carolyn Bailey

1 lb. ground beef or chuck                             1 large onion

1-16 oz can kidney beans, undrained             1-16 oz can refried beans

1-16 oz can whole corn, undrained                1-16 oz can diced tomatoes, undrained

1-15 oz can tomato sauce                               1 pkg  Hidden Valley Ranch Dressing

1 pkg dry taco seasoning 

Cook beef and onions until beef is brown, then drain.  Mix beef and onions with remaining ingredients.  Bring mixture to a boil, stirring frequently.  Reduce heat and simmer for 15 minutes.  Can be frozen.  Serve with sour cream and sharp grated cheese and taco chips.  Enjoy !!! 

Note: I tripled the list of ingredients for the Guild.  I also made it the night before so the flavors could "marry" for the next day.  If the soup seems too thick, you may add tomato juice or water to thin it down. - Carolyn