Taco Soup

Ingredients:
2lb. ground beef
1 med yellow onion, chopped
2 cans creamed corn
2 cans stewed tomatoes
2 cans Rotel (I use 1 hot & 1 medium, either is optional)
2 cans pinto beans, drained
1 envelope dry buttermilk ranch
1 envelope taco seasoning (you pick the heat)
1 1/2 cups water


Directions:
Brown ground beef & onions, stirring occasionally. Drain well.
In a large soup pot mix everything together.
Bring to a boil on medium heat; remove heat.
Let pot cool down just above room temp. sit overnight in the fridge... again let it cool down because if you place too warm of a pot into the fridge it will cause the temperature inside to raise.
The next day reheat proportionally. Serve hot on top of a handful of fritos, shredded cheese & a do-lap of daisy :)

Notes:

Set a few servings aside for the freezer... for those days you don't want to cook. It freezes well for about 3 weeks.