Taco Soup.

NOTE #1. I do not know why this delightful soup (an almost chili) bears the taco name. Taco is not an ingredient although Fritos are added when serving.
NOTE #2. There are three places where spiciness is added: a) the can tomatoes (can use rotel that has chilies in it), b) can chopped green chilies and c) dry chipotle. Four things if you count the taco sauce. So, this will have considerable heat. The cooking reduces the spiciness, but for those less tolerant of spiciness use just ordinary chopped tomatoes and omit the chipotle.

INGREDIENTS

Saute mix

2 lbs ground beef
1 onion chopped.

Vegetables, spice and water, all beans washed, tomato added with what is in can.

2 15 1/2 oz cans pinto beans
1 15 1/2 oz can kidney beans
1 14 1/2 oz can diced tomatoes (or one can rotel see NOTE 2)
1 14 1/2 oz can diced tomatoes with green chilies
2 4 1/2 oz cans of chopped green chilies
8 oz tomato sauce
1 15 1/2 oz black beans
1 cup frozen corn

1 1  1/4 oz taco seasoning
1 1 oz ranch dressing mix
1 tsp salt
1 tsp ground cumin
4 cans water

Garnishes
1 handful Fritos corn chips bowl added at bottom of bowl when serving
cilantro
1 tbsp. sour cream

INSTRUCTIONS

1. Saute the meat and onions till meat is slightly brown. Can discard the fat that cooks out
2. Add the rest of the ingredients.
3. Cook 30 minutes in an INSTAPOT(soup setting) or 1 hr stove top simmering.

COMMENTS
1. This is one of my favorite Mexican dishes.
2. You can reduce the black beans and add more frozen corn. You could even add canned corn.halfway through simmering.
3. Cilantro can be mixed in the soup but the sour cream is added as a dollap on top.