1 pound ground chuck
1 large onion, chopped
3 (15½ oz.) cans Mexican-style chili beans, undrained
1 (15 ¼ oz.) can whole kernel corn, undrained
1 (15 oz.) can tomato sauce
1 (14 ½ oz.) can diced tomatoes, undrained
1 (4 ½ oz.) can chopped green chilies
1 (1 ¼ oz.) package taco seasoning mix
1 (1 oz.) package ranch-style salad dressing mix
1½ cups water

Cook beef and onion in a Dutch oven over medium-high heat until meat is browned and onion is tender, stirring until meat crumbles; drain. Stir beans and next 7 ingredients into beef mixture, and bring to a boil. Reduce heat and simmer, uncovered, 15 minutes, stirring occasionally. Spoon soup into bowls; top as desired with corn chips, shredded lettuce, chopped tomato, sour cream, shredded cheddar cheese. Yield: 3 ½ quarts.