One Hot Pot!

There is a frost advisory for Claremore tomorrow morning.

Just a few days ago it was 90 degrees. Welcome to weather forecasts in Oklahoma. Kind of reminds me of the time I was sitting at an OSU game (during the infamous 0-10-1 football season), when it started out at 85 degrees and within two hours, the temperature had dropped 35 degrees. How does one dress for such weather, I ask you?

I'm not complaining about tomorrow's forecast, however. I love autumn. It's my favorite time of year.

It's soup weather. And if you're a regular around this blog, you know how much I love soup.

I've got another toe-curler for you today: Creamy Taco Soup. Trust me, this is one hot pot of soup!

Hop in your car after reading this blog. Purchase the following items: one pound of lean ground beef, one small onion, one 15-ounce can Hormel chili without beans, one 15-ounce can diced mexi-style stewed tomatoes, one can Rotel tomatoes, two cans of pinto beans, one pound Velveeta cheese, one pint of sour cream, 1/2 teaspoon garlic salt, 1/2 teaspoon cayenne pepper, and a sack of tortilla chips.

When you get home, chop the onion and brown it with the ground beef. Get out your can opener and open up all the cans you purchased. Cut the Velveeta into blocks and place in a microwaveable bowl. Melt the cheese in the microwave. Once the beef is browned, start adding the canned items, undrained. Stir in the melted Velveeta and the sour cream. Add the garlic salt and cayenne. The recipe calls for two cups of water, but I don't add it. I think it makes the soup too runny, but you might like it that way. At the very least, adding one cup of water can't hurt anything.

Heat on low, stirring often, and serve over crushed tortilla chips. This recipe was given to me by my friend, Maria Alexander. From the first day I tasted it, I was hooked. You will be, too.

Happy eating!