Guest:      Southwest Elementary School - Opelousas, LA
Parent       Lori Ware
Student     Shawn Ware 4th Grade
Chef:         Mandy G. Armentor, MS, LDN, RD
                   Asst. Extension Agent-FCS-Nutrition
                   Vermilion Parish Extension Service
                               

     RECIPE - Taco Soup
1 pound extra lean ground beef
2 ( 10 oz) cans diced tomatoes and green chilies, undrained
2 (10 oz) cans whole kernel corn, undrained
1 (15 oz) can pinto beans, undrained
1 (15 oz) can kidney beans, undrained
1 (15 oz) can black beans, undrained
1 package dry ranch salad dressing mix
1 package taco seasoning mix (low sodium)
Grated cheese chopped green onions, sour cream and baked scoops to garnish



In a large soup pot over medium high heat, crumble ground beef and cook until brown, about 5-7 minutes.

Drain any excess grease, by placing meat in the colander to drain.

Return drained meat to large pot.

Next, add cans of tomatoes, corn, pinto beans, kidney beans, black beans, ranch dressing mix, and taco seasoning mix.

Stir mixture well and bring to a boil; reduce heat and simmer for 10-15 minutes for flavors to blend. Serve into bowls and garnish with sour cream, green onions, cheese and scoops.

Serves 6

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