Paula Deen'S Easy Taco Soup - cooking recipe

Ingredients

1 lb ground chuck
1 large onion, chopped
4 cups water
1 (16 ounce) can red kidney beans, drained
1 (15 1/2 ounce) can pinto beans, drained
1 (15 1/4 ounce) can corn niblets, drained
1 (15 ounce) can black beans, drained
1 (15 ounce) can tomato sauce
1 (10 3/4 ounce) can tomato soup
1 (10 ounce) can diced tomatoes with green chilies (Rotel)
1 (10 ounce) can enchilada sauce
1 (1 1/4 ounce) package taco seasoning mix (or make your own, like I do!)
1 teaspoon salt
Garnish
shredded cheese
sour cream
tortilla chips

Preparation

In a large Dutch oven, combine ground chuck and onion. Cook over medium-high heat until beef is browned and crumbles; drain. Stir in water, kidney beans, pinto beans, corn, black beans, tomato sauce, tomato soup, tomatoes and green chilies, enchilada sauce, taco seasoning mix, and salt. Bring to a boil; reduce heat, and simmer for 1 hour. Garnish with cheese and sour cream if desired, and serve with tortilla chips.