All right, all right, today it’s been made perfectly clear: Autumn is coming, y’all. Today started out hot and humid here in the DC area and has ended up with just a touch of crisp and cool air blowing in. Autumn is COMING! It’s about time to bust out the pumpkin plates.
But first: A Crock-Pot full of our favorite taco soup will ease the way from season to season quite nicely. Topped with a few tortilla chips, it’s the perfectly complete and filling meal for any time of the year!
I’ve gone on and on about taco soup (I even filmed a Tiny Kitchen video about it!) for years, I recognize. My friend Jessica gave me this recipe eons ago, and I’ve tweaked it and customized and made it my own as the years have gone by. It’s easily become one of our favorite meals here at Chez Recessionista, and it makes leftovers that can last for days. What’s not to love?
So tonight, I breathed a sigh of relief when I arrived home to find the soup cooking merrily away in the slow cooker, the house fragrant with the smells of diced tomatoes and Mexican spices. The 10 minutes it took to put everything together was certainly worth the final result of not having to whip up a full meal after a long day at work and at the animal shelter afterward!
Over Labor Day weekend, I resisted the onslaught of autumn, I admit. But now I think I’m ready for the changing of the season. Summer’s been a blast. But fall has some wonderful characteristics, too. Apple-picking, college football, long-sleeved shirts – these are a few of my favorite things. And if taco soup can stay in the mix, I think we’ll be OK.
:)