This is my favorite can of this and can of that:Makes about 12 cups (12 oz.) of soup

2 lbs. lean ground beef or turkey

1 medium onion, diced

1 green pepper, diced

2 cans Rotel (If Rotel is too hot, you can use plain diced tomatoes or one can of each)

1 can whole kernel corn (or hominy)

3 assorted cans of beans (black, pinto, red, pinto with jalapeno, kidney)

3 to 4 cups of water

1 can cream style corn

1 1/2 packages of taco seasoning (I use Old El Paso)

1 ½ packages Hidden Valley Ranch dressing mix

Brown meat with onion and pepper in a large Dutch oven or soup pot (drain this if you don't use a lean beef). Add the canned veggies (including liquid), except the cream style corn. Add the 3 cups of water and seasoning, mix well. Bring to a boil. Simmer for 30 minutes. Add one more cup of water if it looks too thick. Add the cream style corn, cook 5 minutes longer. Serve.

((Notes: Sometimes you may have to add up to a cup more water (for 5 cups total). The original recipe suggested chili beans, but I didn’t care for them in the soup as they generally have vinegar in them. If I’m not being good, I serve it with Fritos, sour cream, diced onions and shredded four cheese blend. If I’m being good, I don’t buy Fritos.))

This freezes well and is perfect for those nights you don't want to cook.