Taco Soup

POINTS: 6 (2 cups)

1 ½ lbs cooked lean ground beef (with 7% or less fat)
1 – 14 oz. can of corn (drained – use Mexican-style w/peppers for added flavor)
1 – 14 oz. can of pinto beans (drained)
1 – 28 oz. can of diced tomatoes (do not drain - could use diced tomatoes w/jalapeños for extra flavor)
1 – 1 oz. packet of Hidden Valley Ranch dressing (powder)
1 or 2 – 1 oz. packet of taco seasoning (I use one regular and ½ hot)

1 onion (chopped)

In a large skillet, cook beef and onion until meat is browned, about 10 minutes; drain off fat. In a crock pot/slow cooker, combine beef, onion, corn, tomatoes, beans, ranch and taco seasonings and mix. Add water to thin. Cook on low for 4-6 hours. Serve with low-fat tortilla chips. (Chips will add Points to the recipe.) Yields about 2 cups per serving.