Taco Soup

Brown the ground beef in a large pot over medium-high heat, breaking it apart as it cooks, until no pink remains and the meat is fully cooked, about 5-7 minutes.

Drain excess fat from the cooked ground beef if needed, then add the taco seasoning and stir to coat the meat evenly.

Pour in all three cans of stewed tomatoes (including liquid) and stir to combine with the seasoned beef.

Add the can of ranch-style beans and the can of pinto or kidney beans (drained and rinsed if preferred) to the pot.

Stir in the chopped green chilies and the ranch-style dressing packet, mixing until the dressing is fully dissolved.

Add the corn if using, and stir to incorporate all ingredients evenly.

Bring the soup to a gentle simmer over medium heat and cook for 10-15 minutes, stirring occasionally, to allow flavors to meld.

Taste and adjust seasoning as needed, then ladle into bowls and serve hot with desired toppings such as tortilla strips, shredded cheese, or sour cream.