This week we hit a first. The cold hit double negative digits.
Say what?! Uh, yeah.
I guess that isn't uncommon around here, but it was still quite a shock for us. I mean we know cold.
Ohio got super cold and nasty during the winter too. The wind was nasty. The sleet was nasty. The snow was nasty. So yeah, we know cold winters.
Man this was different.
Considering our first winter in Idaho wasn't as bad as we had anticipated, I think we just kind of put it out of our minds that the weather here had the potential to be so cold.
Sunday late evening the predictions started. Just how cold would it get?
Would it get cold enough to cancel school...
P.S. that would be -20 degrees.
Yes, folks it did get cold enough to cancel school.
Crazy. TWO cups of crazy.
There are only a few ways to combat that kind of cold.
Grab a quilt.
Make a mug, or three, of hot cocoa.
Wear your jams all day.
Oh, and of course, make soup.
Taco soup is a family favorite.
This is a recipe I have tweaked over the years until we love it.
Taco-ey enough for Oldest, who could eat a taco for every meal. There is enough kick for the adults, but not so much that a little sour cream can't extinguish for the smaller boys. I like beans, so wouldn't you know it there are two kinds. For Hubby, it has the consistency more of a stew...but Taco Stew sounds weird, so I am still callin' it soup. From the cook/mom's perspective, this soup can be made quick-like in 30 minutes if I am pressed for time. It can also cook low and slow all day long in the crock pot if I am uncharacteristically prepared.
So really, it is a dream-come-true-kind of soup.
I have heard that is uncommonly chilly in a lot of places.
I hope you can get warm and cozy.
Soup is always a good idea.
1 lb ground hamburger
1 cup diced onions
1 can pinto beans, drained
1 can black beans, drained and rinsed
1 cup frozen corn
1 can diced tomatoes with chilies (like Rotel)
1 can diced tomatoes
1 can diced green chilies
1 small can tomato sauc
1/4 cup salsa verde
1/4 cup taco seasoning
1 dry ranch packet
Cook ground hamburger and onions in a saute pan until meat is cooked through.
Drain the fat off the meat and transfer to either a stock pot or a crock pot.
Add all of the other ingredients and stir until combined.
If cooking it in a slow cooker, cover and cook on low for 6-8 hours.
In a stock pot, bring to a bowl of med high heat. Stir frequently. Once it comes to a boil, lower the temperature and let the soup simmer for 30 minutes, stirring ever five minutes.
Serve with grated cheddar cheese, sour cream, and tortilla chips.
Stay warm friends!!