1 can (10 ounces) diced tomatoes with mild green chilies, undrained
1 can (8-3/4 ounces) whole kernel corn, drained
1-1/2 cups water
2 tablespoons taco seasoning
4-1/2 teaspoons ranch salad dressing mix
1/2 medium ripe avocado, peeled and cubed
2 tablespoons shredded cheddar cheese
2 teaspoons minced fresh cilantro
In a large saucepan, cook beef over medium heat until no longer pink; drain. Stir in the beans, tomatoes, corn, water, taco seasoning and salad dressing mix. Bring to a boil. Reduce heat; cover and simmer for 30 minutes to allow flavors to blend.
Spoon into bowls; top with avocado, cheese and cilantro. Serve with chips.