Tex-Mex Taco Soup - cooking recipe

Ingredients

2 lbs ground beef
2 garlic cloves, minced (1 teaspoon)
1 (15 ounce) can whole kernel corn (undrained)
1 (15 ounce) can pinto beans (undrained)
1 (15 ounce) can kidney beans (undrained)
1 (28 ounce) jar salsa
1 (1 1/4 ounce) package taco seasoning
1 (1 ounce) package ranch dressing mix (I like Hidden Valley)
1 1/2 cups water (optional)
cheddar cheese (to garnish) or Mexican blend cheese, grated (to garnish)

Preparation

In a Dutch oven or other large pot, over medium-high heat, brown ground beef with garlic until beef is crumbly; drain well.
Add remaining ingredients, except for cheese, and stir.
Heat to boiling; reduce heat and simmer for 45-60 minutes (or combine all ingredients in crock pot and cook on LOW for 8 hours).
Serve in bowls, if desired over broken tortilla chips.
Top with grated cheese to garnish when serving.