Santa Fe Soup

	1  1/2 lb. hamburger meat
	1 can stewed tomatoes
	1 can Rotel Tomatoes
	2 can pinto beans ( I use 3 cans pinto beans)
	1 can kidney beans (I omit the kidney beans)
	1 can whole kernel corn
	1 pkg. Hidden Valley Ranch Dressing
	1 pkg. Taco Seasoning Brown meat, draining the grease In a large cooking pan, add all the other ingredients with the browned hamburger meat and mix well Simmer on low for about 30 or 40 minutes Comment:  You may want to add a little water, depending on how thick you want the soup.  I like this one with a little water, but not too much.  This is really good with cornbread or dressing!

From the kitchen of: Nell Waters, 43rd. St. Church of Christ, Austin, Texas