1 1/2 lb. ground beef
1 envelope taco seasoning
2 cans (15 1/4 oz. each) whole kernel corn, undrained
2 cans (15 oz. each) ranch-style or chili beans, undrained
2 cans (14 1/2 oz. each) diced tomatoes, undrained
Crushed tortilla chips
Shredded cheddar cheese
Flour tortillas, warmed

In a Dutch oven or large saucepan, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning, corn, beans, and tomatoes. Cover and simmer for 15 minutes or until heated through, stirring occasionally.

Place tortilla chips in soup bowls; ladle soup over chips. Sprinkle with cheese. Serve with warmed tortillas. 8 - 10 servings (about 2 quarts).