Taco Soup (Mexican Chili) (Amy) 1 lb. ground beef chopped onion simmer until done. ADD: 2 cans chopped stewed tomatoes 1 can rotel tomatoes (we usually get the regular but you can choose the one you like) 1 can shoepeg corn (white corn or you can use yellow or the mixed kind ...this is your choice as well) 1 can kidney beans 1 can black beans 1 pkg Taco seasoning 1 pkg buttermilk dressing mix (honestly we hardly ever use this because it is hard to find and it really doesn't make a difference) When you add these do not drain. The juices will become the broth for the soup. Cook soup until hot and serve. This feeds many people and it is very good on a cold day. Serve with fritos or tostidos in a bowl-add soup-and top with sour cream and cheese. Or eat by itself.