Recipe: Spicy Hot Taco Soup/Chili
Description: Mm Mm!  This recipe is so easy and makes a huge batch.  It's great for freezing and re-heating later.  I modified my family's taco soup recipe, and now it has more of the consistency of chili.  I'm not sure what to call it!
Ingredients: [{"text": "1/2 lb ground turkey"}, {"text": "1/2 lb ground sirloin"}, {"text": "1 (15 ounce) can hot chili beans"}, {"text": "1 (16 ounce) can fat-free refried beans"}, {"text": "1 (15 ounce) can dark red kidney beans, drained and rinsed"}, {"text": "1 (15 ounce) can corn, drained"}, {"text": "1 (14 ounce) can petite diced tomatoes with jalapenos (or green chilies)"}, {"text": "1 (1 ounce) envelope ranch dressing mix (not buttermilk)"}, {"text": "1 (1 1/4 ounce) envelope taco seasoning"}, {"text": "1 medium chopped onion"}, {"text": "1 cup water"}, {"text": "jalapeno"}, {"text": "sour cream"}, {"text": "cheese"}, {"text": "onion"}, {"text": "crushed tortilla chips"}, {"text": "hot sauce"}]
Instructions: Brown meat and onion together.
Add water and seasoning envelopes.
In a large pot, combine all five cans with the meat and mix thoroughly.
Simmer for 30-45 minutes.
