Easy Taco Soup

I got this recipe from the Paula Deen magazine (September/October 2008 edition). It's made a little different from the taco soup I'm used to making, but it's not lacking in taste. My favorite addition is the enchilada sauce because it gives it a slightly different taste. Overall, it is very similar in taste, and I'll make it again, for sure. It makes a lot, so I'll get to freeze some for later meals. Yipee!!

Ingredients:
1 pound ground chuck
1 large onion, chopped
4 cups water
1 (16-ounce) can light red kidney beans, drained
1 (15.5 ounce) can pinto beans, drained
1 (15.25 ounce) can niblet corn, drained
1 (15 ounce) can black beans, drained
1 (15 ounce) can tomato sauce
1 (10.75 ounce) can tomato soup
1 (10 ounce) can Rotel with green chilies
1 (10 ounce) can enchilada sauce
1 (1.25 ounce) package taco seasoning mix
1 tsp salt
Garnish: shredded cheese, sour cream

Directions:
In a large Dutch oven, combine ground chuck and onion. Cook over medium-high heat, until beef is browned and crumbles; drain. Stir in water, kidney beans, pinto beans, corn, black beans, tomato sauce, tomato soup, Rotel, enchilada sauce, taco seasoning mix, and salt. Bring to a boil; reduce heat, and simmer for 1 hour. Garnish with cheese and sour cream, if desired.