Tex-Mex Soup-so easy it almost makes itself

A co-worker gave me this recipe years ago.  At the time I was caught up in a whirlwind of wedding showers and to every kitchen shower I took this recipe.  So easy, even the most culinary impaired can successfully put it together.

TEX MEX SOUP-Serves a small army, roughly 8 healthy (1+ cup) servings

1-16 oz can black beans

 1-16 oz can kidney beans

1-16 oz can pinto beans

1 can diced tomato

1 can mild Rotel

2-10z cans shoe peg corn

1 lb ground beef, browned

1 package taco seasoning mix

2 packages of Ranch dressing mix

Combine ingredients (including the liquid from the cans) in a large pot.  Bring to a low boil and simmer until you can't stand your hunger anymore.  

*If it's too spicy, you can cut back to 1/2 a package of taco seasoning and 1 package of ranch dressing.  

I will say though, I'm a spicy food wuss, and the full spice version is fine with me.  The whole thing takes maybe 15 minutes to pull together (assuming your ground beef is thawed).  I serve it with Jiffy cornbread or with Frito chips, sprinkled with cheese.  Also, if you have any issues with sodium, go for the low-sodium canned beans and the low sodium taco mix.  It's been cool and rainy all day here, so this was the perfect supper for us.