TACO CHEESE SOUP

We serve this at our homecomings and showers. It is so good you just can't stop eating it.

2 LB. Ground Chuck
1 Medium Onion, chopped
2 Packs of Hidden Valley Ranch Seasoning Mix
2 Packs of Taco Seasoning Mix
1 Small Can of Tomato Sauce
1 1/2 Lbs. Velvetta Cheese
1 (15)oz. Can Black Beans not Drained
1 (15)oz. Can Pinto Beans not Drained
1 (15)oz. Can Kidney Beans not Drained
1 (15)oz. Can Tomatoes with onions and peppers
1 (28)oz. Can Diced Tomatoes
1 (15)oz. Can Whole Kernel Corn, Drained
1 (16)oz. Sour Cream
1 Bag Shredded Cheddar Cheese
2 Cups Water

Fry ground chuck and onion together, drain off grease and crumble. Add all the season packs to this. In a kettle mix all the beans and tomatoes and corn together. Then add the tomato sauce.
 Next add the hamb. mixture. Take the velvetta cheese and cube up small and put in soup mixture.  Add water.
Let simmer for 30 minutes or a little longer
Put some of the soup in a dish and put sour cream on top of it and then the cheese. If the soup gets to thick can add some water to it.
Serve with nachos, tortillas, fritos or cornbread.
Can also be made in a crockpot. If in a crockpot let cook for 2 hours on low.