Taco soup

Chop an onion.

Heat a big pot or Dutch oven over medium-high heat.

Add the ground beef and the onion and break the meat up with a wooden spoon.

Stir in the taco seasoning, a little chili powder, cumin and smoked paprika.

Brown the beef a few minutes, mashing it with the back of the spoon so no extruded lines show; leave pieces larger or smaller as preferred.

Stir in the diced tomatoes with green chilies, the black beans with their liquid, the pinto beans, the diced green chilies, the frozen corn and the water.

Stir until combined and bring to a simmer.

Reduce the heat to medium-low, partially cover and simmer 30 minutes, stirring occasionally.

Dice the avocado.

Stir in the packet of ranch dressing seasoning and simmer two more minutes.

Ladle into bowls and top with sour cream, cheese, diced avocado, onions, cilantro leaves and a couple of chips.