Brown the beef and the onion in the oil in a frypan. Stir until the beef crumbles. Drain the fat. Stir in the taco seasoning and the ranch seasoning with the tomatoes and green chilies. Add the tomato sauce, the pinto beans and kidney beans. Stir. Add the corn, drained, and mix well. Cook over low heat for an hour. Serve this over rice or corn chips or even tortilla chips. (My family likes it over noodles). Garnish with sour cream if you like and some shredded cheese. This serves 8, but they’ll be back for more!