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"I brought this recipe to Florida from West Virginia and it has been sent to Thomasville, GA, Kirbyville, TX, Manchester, PA, to the Carolinas and about 50 people here have made it and fell in love with it. Everyone keeps asking for the recipe. Thanks to my sister Joyce, or I wouldn't have it and couldn't pass it on." - Submitted by Pat Matheny of Pensacola, Florida USA

Back Porch Soup

1 pound ground meat, browned and drained
1/2 cup chopped onions, sauteed
1 package taco seasoning mix
1 (1-ounce) package dry ranch dressing mix

1. Brown meat and onions, drain, add taco seasoning and dry ranch dressing mix. Place in a 5 to 6 quart cooking pot.

Add:

1 (15-ounce) can kidney beans
1 (15-ounce) can whole kernel corn
2 (15-ounce) cans pinto beans
1 (15-ounce) can diced tomatoes
1 (10-ounce) can Rotel brand tomatoes (mild or medium)

1. Cook over medium heat for about 40 minutes or in a crockpot on low for 4 to 6 hours.
2. Serve over Fritos brand corn chips and top with grated cheddar cheese.

Serves 6 to 8.