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TACO SOUP

2 lb. lean ground meat
1 small onion, chopped
3 cans (4 oz. each) chopped chilies (I use 1 can)
1 tsp. salt
1 tsp. pepper
1 (15 to 16 oz.) can pinto beans, rinsed and drained
1 (16 oz.) can lima beans, rinsed and drained
1 (14 1/2 oz.) can hominy, drained
3 cans (14 1/2 oz. each) stewed tomatoes
1 (15 to 16 oz.) can red kidney beans, rinsed and drained
1 (1 1/4 oz.) pkg. taco seasoning
1 1/2 c. water
1 (1 oz.) pkg. Ranch dressing mix
shredded Cheddar cheese
tortilla chips

In large Dutch oven, brown beef and onion; drain any fat. Add all
remaining ingredients, except last two. Bring to a boil; simmer 30
minutes. Top with cheese and chips. Serves 8 to 12.

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