Why hello, Autumn!

So nice to feel you in the cool crisp air and see your presence all around {again}.

Go ahead, embrace me with all that you are.

I surrender to your golden splendor.

As usual, you make me want warm soup and to snuggle and wear boots and scarves.

So, that is what I have been doing. Because that is what I do when you come to town.

 

For the first time, I noticed autumn and taco soup share a similar color scheme.

Love when I see something in a new way.

What it takes to make it happen ::

1-2 lb(s) ground beef or turkey or veggie “meat” or no meat

Chopped onion (cooked with meat or not with meat)

2 cans Rotel

1 can pinto beans

1 can navy beans

2 cans black beans

1 can super sweet whole kernel corn (drained)

1 package taco seasoning

1 package ranch dressing mix

1 1/2 cups of water

About the H2O :: this is what the recipe calls for but, I always use more.

Either the recipe is wrong or I boil the hound out of it.  Autumn can decide.

 

Where is the onion in the pictures, one might ask?

Forgot.  Amateur mistake.  Won’t let it happen again.

If you look real close… it is in there… zoom in if you need to…

You will see meat in there too (made this for a friend).  I have tried two different veggie “meats” in the past but, I am still on the fence about that stuff.

Some of my meat eating friends and I concluded :: taco soup is just as yummy with or without meat.

Serve this bowl of aut-YUM tastiness with sour cream, shredded cheese, and tortilla or corn chips.

So you know :: this recipe makes a taco ton of soup so, it is far more than a single-serving.

 

 

 

Oh how I wish I had paid more attention to my mother {Martha} in the kitchen.

Growing up, I had daily opportunities to be her southern sous chef but, I let it pass me by.  A precious gift she had to offer, I regretfully failed to receive.

Every weekday, she had dinner on the table when Dad got home from work, as well as, Sunday’s after church.

The flavors.

Those iron skillets.

She was an excellent southern cook and canner and baker and gardener.

Every meal, birthday cake, harvested fruit and veggie, whether freshly served or canned, contained an ingredient only she could supply.  Her love.  The tangible marinated in the intangible.

She loved cooking for others.  If you ever ate from her kitchen, you knew you were receiving a gift from her.  She taught me the food is not the experience, per say.  It is the experience the food is serving.

Personally, I have my go-to dishes and meals I can prepare well.  The fake it until you make it things in life.  I am not the worst cook in the world but, I certainly am not on track to becoming a caterer in the near future.

Single-serving is where my easy-peasy recipes and I think I am the ‘Next Food Network Star’ attempts, with a dash of some single shenanigans, will be posted.

I cannot guarantee any nutritional value will be found here whatsoever.  I do guarantee some deliciousness and delightfulness will be served up.