Taco Soup

To continue on my previous post here is recipe 2 from the same source.
Taco Soup
1 1/2 pounds ground beef: we usually only use 1 pound
1 envelope taco seasoning
2 cans (15.25 ounces each) whole kernel corn, undrained
2 cans (15 ounces each) ranch-style or chilli beans, undrained- we use chilli beans
2 cans (14.5 ounces each) diced tomatoes, undrained

In a large saucepan or Dutch oven, cook beef until no longer pink; drain. Stir in remaining ingredients. Cover and simmer for 15 minutes or until heated through, stirring occasionally.
This soup is great with cheddar cheese and sour cream. Warm flour tortillas or tortilla chips are also very good.
We have also used deer meet, venison, as a substitute for the beef and it also tasted good.
I have made this recipe for many people and it was a hit. Enjoy!