Spicy Potato Soup

My sister-in-law, who is from Mexico, passed along this wonderful recipe. Since she prefers her foods much spicier than we do, I reduced the amount of pepper sauce, but you can add more if you prefer a bigger kick.

Ingreadient:

• 1 pound ground beef
• 4 cups cubed peeled potatoes (1/2-in. cubes)
• 1 small onion, chopped
• 3 cans (8 ounces each) tomato sauce
• 4 cups water
• 2 teaspoons salt
• 1-1/2 teaspoons pepper
• 1/2 to 1 teaspoon hot pepper sauce

Directions :

1. In a Dutch oven, brown ground beef over medium heat until no longer pink; drain. Add the potatoes, onion and tomato sauce. Stir in the water, salt, pepper and hot pepper sauce; bring to a boil. Reduce heat and simmer for 1 hour or until the potatoes are tender and the soup has thickened.