A hearty winter soup to keep you warm

Maybe the name isn't too attractive, but the result is delicious: Mexicali Mud. It's a spicy, cheesy, beefy, bean-filled soup that looks a little like red clay, hence the muddy moniker.

This recipe is adapted from a recipe that was adapted from another recipe. I just spiced it up a bit and added some corn.

It's a hearty soup, filling and loaded with protein. It's easily a meal by itself. Of course I'm always in favor of a crisp green salad on the side, but one or two bowls of this, and I doubt you'd even have room.

Since good old Punxsutawney Phil predicted six more weeks of winter, you'll definitely want to keep this recipe on hand for these bitter cold nights.

And if you want to substitute the ground beef for groundhog, I'll never tell.

Mexicali Mud

Serves 8

Ingredients:

2 pounds ground beef

1 cup beef broth

4 tablespoons butter

4 tablespoons all-purpose flour

4 cups milk, divided

1 teaspoon salt

One-half teaspoon pepper

1 cup cheddar cheese, shredded

1 cup pepper jack cheese, shredded

2 packages taco seasoning mix

2 10-ounce cans Rotel tomatoes, undrained

2 15-ounce cans black beans, drained & rinsed

2 cups frozen corn, defrosted

Optional toppings: shredded cheese, sour cream, fresh chives

In a large, heavy pot (Dutch oven) Brown ground beef and cook through. Drain off oil. Add beef broth and simmer on low while making cheese sauce.

In a saucepan, melt butter over medium heat, then stir in flour and cook for one minute to make a roux. Whisk in milk, seasoned with teaspoon salt and pepper, stir over medium heat until thickened, about 4 minutes. Do not boil. Remove from heat and add shredded cheddar and pepper jack cheese; stir until smooth.

Stir taco seasoning, canned tomatoes, beans and corn into beef mixture. Raise heat to medium. Add cheese sauce and stir to combine. Once it starts to bubble, reduce heat and simmer for 10 minutes. Stir occasionally.

Serve with optional toppings, if desired.