This is a recipe from the area where I grew up in Indiana.
4 cans Campbell's minestrone soup
4 soup cans of water
1 can chopped tomatoes with green chilies
2 lb ground beef, browned to remove fat
1 block (16-oz) Mexican-style Velveeta cheese
Combine all the ingredients together in a crockpot or slowcooker. Place lid on cooker and cook the mixture on low setting for approximately 8 hours.
Delicious served with cornbread.