1 cup chopped onion

1 teaspoon cilantro

2 packages taco mix

2 packages Ranch dressing mix

1 can pinto beans

1 can red kidney beans

1 can black beans

1 can great northern beans

1 can Rotel tomatoes

1 can diced tomatoes

1 small can green chilies

2 8 oz. cans white corn

2 cups V-8 juice

Put chicken in crock pot.  Add the rest of the ingredients.  Do not drain liquid from cans.

I usually start the crock pot on high for an hour, then cook on low 4-5 hours.   Serve with tortilla chips and grated cheddar cheese.  You can substitute different beans according to what you like best and also add more V-8 juice or water if it is too thick.  Serve with a small tossed salad.

You can crunch the tortilla chips in bottom of bowl or on top, whichever you prefer. The cheese can be sprinkled on top.

2 cups chopped cabbage

1 medium onion, thinly sliced

3 grated carrots

1 16 oz. can diced tomatoes

1 cup chopped celery and leaves

1 cup cauliflower cut in small pieces (or more)

1 zuchinni, cut in small strips

2 cans beef broth

2 soup cans V-8 juice

1/2 cup barley

1 1/2 teas. salt

1/4 teas. pepper

1 t. liquid garlic (minced will do fine)

1 1/2 teas. sugar

1 Tablespoon Worschestershire sauce

Brown meat and drain off fat.  Put in large pot.  Add rest of ingredients.  Simmer uncovered for one hour. Stir occasionally.

Add more liquid, V8 or water, if you feel it is too thick.

You can also make this in a crock pot.   Cook on high for 4-5 hours or on low for 7-8 until vegetables are tender.  Add grated cheese when you serve if you wish.