Taco Soup

12-18 servings
2 lbs fresh lean ground beef
1 onion, coarsely chopped
1 (4 ounce) can diced green chilies
1 (1 1/4 ounce) taco seasoning, packet
1 (1 ounce) Hidden Valley Ranch dip, packet
2 (11 ounce) cans corn, undrained
4 (14 ounce) cans stewed tomatoes, undrained
1 (15 ounce) can pinto beans, undrained
1 (15 ounce) can kidney beans, untrained
1/2 cup fresh cilantro, chopped (optional)
grated monterey jack cheese, and or cheddar cheese

Brown the meat with the onions in an 8-qrt stockpot.
When cooked all the way through, add remaining ingredients and cook over medium heat for 30 minutes.
Eat now if you are not freezing it. Top with grated cheese, sour cream, tortilla chips, etc.
If freezing, let cool completely and pour into freezer bags. First mark the bags with "Taco Soup, Reheat to Serve" and the date.
I ususally let the bag partially thaw, enough to get it out of the bag and then heat over low until warmed through.