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 MudServes 8Ingredients:2 pounds ground beef1 cup beef broth4 tablespoons butter4 tablespoons all-purpose flour4 cups milk, divided1 teaspoon saltOne-half teaspoon pepper1 cup cheddar cheese, shredded1 cup pepper jack cheese, shredded2 packages taco seasoning mix2 10-ounce cans Rotel tomatoes, undrained2 15-ounce cans black beans, drained & rinsed2 cups frozen corn, defrostedOptional toppings: shredded cheese, sour cream, fresh chivesIn 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.