Taco Soup

2 lbs. Ground beef
1 small onion, chopped
3 (4 oz) cans chopped green chilies
Salt and pepper to taste
1 (15 oz) can pinto beans
1 (15 oz) can kidney beans
1 (15 oz) can garbanzo beans
1 (15 oz) can lima beans
1 (15 oz) can hominy
3 (15 oz) cans mexican stewed tomatoes
1 ½ cups water
1 pkg Ranch salad dressing mix
1 pkg taco seasoning mix

Brown and drain ground beef and onion. Drain and rinse beans. Add all ingredients and combine. Bring to a boil, reduce heat and simmer at least 30 minutes. Top each serving with shredded cheddar cheese, sour cream and sliced olives. Can freeze leftovers.