Mexican Soup - cooking recipe

Ingredients

2 lb. lean ground chuck
1 large onion, chopped
3 cans vegetable-chicken minestrone soup
2 cans Ranch Style beans
2 cans diced Ro-Tel tomatoes and green chilies or 1 can Ro-Tel tomatoes and 1 can regular tomatoes
2 cans whole kernel corn

Preparation

Brown meat and onions in Dutch oven on medium heat.
Add all other ingredients.
When hot, cut heat back to low and simmer (very low); let simmer for at least 3 to 4 hours.
Serve with cornbread or thin tortilla chips, breaking a few at a time on top of soup when served.