1997 Winner: Annie Peebles, Dale County 

2 pounds ground beef
1 large onion, chopped
2 packets ranch dressing mix
2 packets taco seasoning
2 (11-ounce) cans white shoepeg corn, drained
2 cups water
1 (16-ounce) can black beans, undrained
1 (16-ounce) can pinto beans, undrained
1 (16-ounce) can kidney beans, undrained
1 (14.5-ounce) can whole tomatoes, undrained
1 (10-ounce) can diced tomatoes with chiles, undrained

In a Dutch oven, brown ground beef and onion until beef is cooked through and onion is tender; drain. Add remaining ingredients and mix well. Bring to a boil. Reduce heat, cover and simmer for 2 hours. Top individual servings with grated cheese, sour cream and chopped green onions. Makes about 3 quarts.