Chunky Taco Soup

1.5 pounds boneless beef sirloin or round steak cut into 3/4 inch cubes
1 medium onion chopped
1 TB olive oil
2 cans (15 ounces each) pinto beans rinsed and drained)
2 cans (14.5 ounces each diced tomatoes with green chilies, undrained)
2 cups water
1 can 15 ounces) black beans, rinsed and drained
1 can (14.75 ounces corn)
1 envelope ranch salad dressing mix
1 envelope taco seasoning
1/2 cup minced fresh cilantro
Brown beef and onion in large kettle or Dutch oven. Simmer until meat is tender. Add everything else (except the cilantro and all the water--I waited until I saw how juicy the mixture was without it then added water accordingly) bring to boil, reduce heat, cover and simmer for another 20 minutes or so. Good with sour cream and corn chips.
-BT