I've had to get used to a lot since moving to Arizona. Scorpions, the lack of natural greenery, the immense heat of the summer: all of these have presented their own challenges in one way or another and I have risen to them all. The one that continually stymies me is figuring out when it switches to real cool weather around here and stays that way. I thought I had it figured out last year. October. Just hold out until October and you will be rewarded richly. This year, we had a record number of days in October with highs in the nineties. Now it is November and it's still not cold. I don't care. It is time for soup and chili and hot chocolate and blankets and the best way to kick this off is with one of my favorite (and super simple) soup recipes: Taco Soup!
While you do have to brown ground beef and this does have to simmer for an hour, once you bang it all into a pot, it's really virtually no hands-on time and, perhaps best of all, a one pot meal! Fortunate enough to be cold? You'll need:
- 1 lb. lean ground beef
- 2 cans cream corn
- 2 cans corn
- 2 cans original Rotel
- 2 cans ranch-style beans
- 1 can water (pick your favorite can that could use a good rinsing)
- 1 packet ranch dressing mix
- 1 packet taco seasoning
Grab a BIG pot (this makes a lot). Brown the meat and drain the grease and fats. Over high heat, pour in all the remaining ingredients and stir as it starts to bubble. Once it's reached something close to a boil, lower the heat and let it simmer for one hour, stirring when you think about it. You can serve this over rice or crumbled crackers or, as I do, just topped with shredded cheese!
I hope you give it a try! It's warm and filling and great for chasing away the cold weather if you've got any around!