Taco Soup - cooking recipe

Ingredients

2 lb. ground beef
1 small onion, chopped
3 (14 1/2 oz.) cans stewed tomatoes, undrained
1 (16 oz.) can pinto beans, undrained
1 (15 oz.) can whole kernel corn, drained
1 (4 oz.) can chopped green chiles, undrained
1 1/2 c. water
1 (1 1/4 oz.) pkg. taco seasoning
1 (0.4 oz.) pkg. Ranch-style salad dressing mix
1/4 tsp. salt
1/2 tsp. pepper
1 (11.5 oz.) can V-8

Preparation

Cook beef and onion in a Dutch oven until meat is browned; drain.
Add tomatoes and remaining ingredients; cover, reduce heat and simmer 1
hour, stirring occasionally.
Yields 13 1/2 cups.