Combine 2 (10 ounce) cans rotel, 2 (15 ounce) cans ranch style beans, 2 (15 ounce) cans pinto beans, 2 (15 ounce) cans whole kernel corn, and 2 (15 ounce) cans diced tomatoes in a large saucepan.

Do not drain any of the cans.

Add 2 (1 ounce) packets dry ranch dressing mix, 2 (1 1/2 ounce) packets taco seasoning, and 1 large diced onion to the saucepan.

Stir everything together and set aside.

Brown 3-4 lbs of ground meat in a large skillet over medium-high heat, breaking it up into small pieces as it cooks.

Drain off excess fat and add the cooked meat to the saucepan with the vegetables.

Place the saucepan over medium-low heat and simmer for approximately 10 minutes, stirring often.

If the soup seems too thick, add water to reach your desired consistency.

Ladle the hot soup into bowls.

Serve with corn chips, shredded cheese, and sour cream.

Optionally, serve over rice for a heartier meal.