Cook the ground beef with the onions, minced garlic and half of the spices. Drain the fat. Set aside.

In a large stock pot, combine the tomato juice, diced tomatoes, Rotel tomatoes, corn, beans and the rest of the spices. Add in the ground beef mixture.

In a pan of boiling water, add the pasta and cook until it's al dente. Drain the water, leaving a cup of it available.

In the pans, combine everything and divide into the 2 pans. Cook to marry the flavors for about 20 minutes.

Serve with shredded cheese and sour cream.