A recipe fit for fall weather

Per my request, Creeder Reader Kim has provided this recipe for taco soup. If you want an easy-to-make, rib-sticking meal, make yourself a pot of this:

Taco Soup

Ingredients

2 pounds ground beef
1 large white onion, chopped
1 can pinto beans
1 can whole kernel corn, drained
1 can stewed tomatoes
1 can Rotel tomatoes
1 pkg. taco seasoning mix
1 pkg. original Hidden Valley Ranch mix
2 cups water, to make broth

Directions

Brown ground beef and drain fat. Add onions to meat and cook until soft, 2-3 minutes.

Add remaining ingredients and simmer for 1 hour. When ready, serve in big soup bowls, and have a skillet of hot cornbread to eat, too.

Note: I always add a jar of Mrs. Renfro's jalapeño peppers to all ground beef-based soups and stews. Not only do the peppers kick up the heat, they add a distinct crunchiness to each bite. Indeed, Mrs Renfro's-brand peppers are adored far and wide for their crunchiness.