Taco in a Bowl

Ever since Ella saw this recipe (which included a cartoon picture of a big taco) in an issue of The Friend, she has been really wanting to make it. We would usually be at church when she would tell me and then I would forget until she brought it up again in the middle of the week when the menu had already been planned. So, she was SUPER excited that we finally had it! I was skeptical she would actually eat it because she has been so picky lately, but she ate her whole bowl...because it was just like a taco of course :-)! The recipe is pretty much a taco soup recipe, but I felt like the addition of green beans made it a little healthier and it had a nice flavor to it (not to mention it was super easy to make).

1 pound (454 g) ground beef, turkey, or chicken
1 cup chopped onion
(I added 2 t minced garlic)
2 tablespoons taco seasoning
2 tablespoons ranch-style powder dressing mix
1 15-ounce (425-g) can chicken broth
1 15-ounce (425-g) can water (use the empty chicken-broth can)
2 15-ounce (425-g) cans red kidney beans, including juice (I used one can pinto and one kidney beans and I rinsed and drained them and just added some extra water)
1 15-ounce (425-g) can diced tomatoes, drained (I used roasted garlic)
1 15-ounce (425-g) can corn, drained
1 15-ounce (425-g) can green beans, drained
taco chips
grated cheese

1. Cook the ground meat and onion in a skillet until completely cooked.
2. Put the ground meat mixture into a large pot. Stir in the taco and dressing seasonings. Add all the remaining ingredients and mix well.
3. Bring the soup to a boil. Put the lid on the pot and cook on low temperature for a half hour.
4. Serve with taco chips and grated cheese on top.