1 lb. Lean Ground Beef
1⁄2 Yellow Onion, chopped
1 pkg. Taco Seasoning
1/2 pkg. Dry Ranch Seasoning
1 (15 oz.) can Kidney Beans, with liquid
1 (15 oz.) can Pinto Beans, with liquid
1 (15 oz.) can Corn, with liquid
2 (14.5 oz.) cans Italian Stewed Tomatoes
2 (14.5 oz.) cans Mexican Stewed Tomatoes
In a large pot brown the ground beef with chopped onions.
Add remaining ingredients and mix well.
Bring to a boil, then reduce heat and let simmer on low for 15 minutes.
Serve topped with sour cream and cheese.
Pour soup evenly on trays lined with silicone mats. Fill trays no more than 2/3 full. Make note of the weight of the trays with food.
Process according to freeze-dryer instructions.
When finished freeze-drying, note the weight of the trays. The difference in weight of the trays before and after freeze-drying is the recommended amount of water needed to reconstitute the dish.
Add recommended amount of hot water to soup. Stir and let sit a few minutes until the soup is fully reconstituted.