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In your Dutch oven brown a couple pounds of ground beef and diced onions sprinkled with about a tablespoon of chili powder.

Dump the browned beef into your colander or something and let the excess grease drain. Save the drippin’s. Around camp, there’s bound to be something you can use it for later.

Dump the meat back in the empty pot and pour one can of beer in the pot and another one in the cook.

Hang the pot on tripod or set on rack over low campfire or good bed of coals.

Then, in any order, dump in the following: can of diced tomatoes, can of tomato sauce, can of white hominy, can of kidney beans, can of Rotel tomatos, can of whole kernel corn.

(Works best if you open the cans first, dump all the contents in the pot, and put the cans in the trash.)

Stir in one package of dry ranch dressing mix and one package of Taco Seasoning mix.

Put the lid on the pot and let it simmer while you have a shot of Tequilla with some salt and lemon. The more shots you have, the better the soup is gonna taste.

When ready to serve, crumble up a few tortilla chips in each bowl and ladle on the soup.

Sprinkle each bowl with a little grated taco cheese mix or other packaged grated cheese. Or, you can grate your own cheese, but watch your knuckles. That darned thing hurts when you get too close….

Serve with more tortilla chips on the side.