Rockdale Citizen

Photo by Michael Buckelew

It's getting cooler outside and that means it's time to break out the soup pots and crock pots and stir up your favorite soups and chilis.

Compliments of my sister-in-law Stacy Ingram, this week's recipe is taco soup.

This recipe can be made as spicy as your family likes it. For those of you who want a less spicy soup, I would go easy on the Tabasco sauce.

Instead of cornbread and crackers, break open a bag of Fritos to eat with this version of taco soup. I say this version because there are many of them, including a Weight Watchers one.

We like to top the soup with grated cheese and little bit of sour cream, but again, it is optional.

So here it is, a quick and easy recipe for a delicious bowl of soup you can eat on a chilly fall evening.

Taco Soup

Start to finish: 1 hour 20 minutes (20 minutes active)

Two pounds ground beef

One large chopped onion

Four 16-ounce cans diced tomatoes (for more flavor, use Mexican or fire roasted)

One 16-ounce can pinto beans

One 16-ounce can whole kernel corn (drained)

One 16-ounce can red beans

One 16-ounce can black beans

One package taco seasoning mix

One package ranch dressing mix

Tabasco sauce to taste

Sour cream

Grated cheddar cheese

Fritos

Brown ground beef and onion together. Drain.

In a deep pot, add diced tomatoes, pinto beans, corn, red beans, black beans, taco seasoning mix, ranch dressing mix and Tabasco sauce. Add the meat and onions.

Bring soup to a boil, stirring periodically.

Once the soup has been brought to a boil, simmer on medium heat for 1 hour.

Serve topped with sour cream, grated cheese and Fritos.

Tip: Soup can be made ahead of time, frozen and used for future meals, a convenience at the holidays.

Want to submit your favorite recipe to the Recipe Box? E-mail your submissions to: julie.wells@rockdalecitizen.com or mail them to The Recipe Box, c/o The Rockdale Citizen, P.O. Box 136, Conyers, Ga., 30012.