Texas Taco Soup

Dice the medium red onion into small, uniform pieces.

Heat a large pot or Dutch oven over medium-high heat, then add the ground beef and cook for 5-7 minutes, breaking it apart as it browns, until no pink remains.

Drain excess fat from the cooked ground beef using a colander or by tilting the pot and using a spoon to absorb the grease with paper towels.

Return the pot to medium heat and add the diced red onion, cooking for 2-3 minutes until it becomes slightly softened and fragrant.

Stir in the taco seasoning envelope and ranch dip envelope, mixing thoroughly to coat the beef and onion evenly.

Add the can of whole kernel corn (with liquid), can of ranch-style beans (with liquid), can of stewed tomatoes (with liquid), can of pinto beans (with liquid), and can of tomatoes with green chilies (with liquid) to the pot.

Stir all ingredients together until well combined, making sure the seasoning mixture is distributed throughout the soup.

Bring the soup to a gentle simmer over medium heat and cook uncovered for 10-12 minutes, stirring occasionally, until the flavors meld and the soup thickens slightly.

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