TACO SOUP 
By Pat & Larry Hawkins of Jonesville, Va
 
 
2 lbs. lean ground beef
1 small onion, chopped
3 cans (4 oz. each) chopped green chilies
1 tsp. salt
1 tsp. pepper
1 can (15 to 16oz) pinto beans, rinsed and drained
1  can (16oz) lima beans, rinsed and drained
1 pkg. (l-l/4 oz.) taco seasoning
1-1/2 cups water
1 pkg. (1oz.) ranch dressing mix
1 can (14-1/2 oz) hominy, drained
3 cans (14-1/2oz. each) stewed tomatoes
1 can (15 to16oz) red kidney beans, rinsed and drained
Shredded cheddar cheese, optional
Tortilla chips, optional
 
In a large kettle, brown beef and onion.  Drain any fat.  Add all
remaining ingredients, except cheese and tortilla chips.  Bring
to a boil.  Reduce heat and simmer for 30 minutes.  Serve topped
with cheddar cheese with tortilla chips, if desired.