Husker Tailgate Spicy Taco Soup - cooking recipe

Ingredients

2 - 2 1/2 lbs ground beef
1 onion (diced)
2 jalapenos (diced and de-seeded)
1/2 tablespoon minced garlic
2 (1 ounce) packets taco seasoning (Taco Bell brand is what I use)
2 (16 ounce) cans pinto beans (drained)
2 (16 ounce) cans kidney beans (drained)
2 (15 1/4 ounce) cans corn (drained)
3 (10 ounce) cans diced tomatoes and green chilies (undrained)
2 (14 1/2 ounce) cans fire-roasted diced tomatoes (undrained)
1 (1 ounce) packet hidden valley ranch dressing mix
2 cups beef broth
4 ounces Velveeta cheese
3 tablespoons sour cream
Fritos corn chips or tortilla chips

Preparation

In a large stock pot or dutch oven, brown ground beef and diced onion over medium-high heat.
Drain meat/onion mixture in colander and return to pot.
Stir in minced garlic and both taco seasoning packets and brown over medium heat for another couple of minutes.
Add remaining ingredients (except Velveeta and sour cream). Bring to a boil and then reduce heat to low, cover and simmer for 30-45 minutes.
Add Velveeta and sour cream and stir until incorporated. Serve with Fritos or tortilla chips.