ELK Taco Soup

Today we had a Soup Swap at work and thus I was challenged with makeing my first ever batch of Elk Taco Soup on Sunday afternoon.
It was so easy and so tasty, I know this is going to become a quick staple every year. Give it a whirl (feel free to sub beef, turkey, venison or buffalo).

Ingredients

• 1 pound ground elk
• 1/2 of an onion
• 1 (1.25 ounce) package taco seasoning mix
• 1 1/2 cups water
• 1 (15 ounce) can mild chili beans (or a can of Kidney beans)
• 1 (15.25 ounce) can whole kernel corn, drained
• 1 (15 ounce) can pinto beans, rinsed and drained
• 1 (14.5 ounce) can stewed tomatoes
• 1 (10 ounce) can diced tomatoes 
• 1 (4 ounce) can Ortega fire roasted chopped green chilies
• 1 (1 ounce) package ranch salad dressing mix

Directions

1. In a Dutch oven or large kettle, cook onions and then beef over medium heat until no longer pink; drain fat. Add taco seasoning and mix well. Stir in remaining ingredients. Simmer, uncovered, for 15 minutes or until heated through, stirring occasionally.
2. Top with sour cream, cheddar cheese and sliced avocado
3. Serve with homemade white corn bread