Taco Soup

1 lb ground beef
1/3 C Taco Seasoning
1 pt Pinto Beans
1 Pt Navy beans
1 Pt Garbanzo beans
1 pt black or red beans
4 C frozen Corn
1 pt diced tomatoes

Brown ground beef and drain any fat.  Saute with taco seasoning ans 1/4 C water until water is boiled off.
Place taco meat in the bottom of a crock pot and top with remaining ingredients and enough water to cover everything.  Cook on low heat all day or on high heat for a few hours. Stir just before serving.

Serve with Sour Cream, Grated cheese and crushed tortilla chips.

Canning instructions: 
2 lbs Ground beef
2/3 C Taco Seasoning
1 1/3 C Dried Pinto Beans
1 1/3 C Dried Navy Beans
1 1/3 C Dried Garbanzo Beans
1 1/3 C Dried Black Beans
8 C Frozen Corn
1 Qt diced tomatoes
½ tsp salt per quart jar
Soak dried beans in a large pan of water overnight.  Drain water.  In Fresh water bring beans to a boil for then simmer for 3 minutes.  Drain water.  Mix in frozen corn and tomatoes.
Brown ground beef and drain fat, add Taco Seasoning and 1 C water and simmer until water is mostly evaporated.  Divide evenly between 7 Quart Jars.
Divide bean mixture evenly into the same 7 Qt Jars.  Put ½ tsp salt in each jar.  Top with boiling water to within 1 inch of the top.  Process for 1 hr 30 min at 10 lbs pressure.

To Serve:  Thin Soup to desired consistency (if needed) with water and bring to a boil.  Serve with Sour Cream, Grated Cheese and crushed tortilla chips.