Momentum - Business to Business Online Magazine September 2017

Cooking Corner A Recipe From Jane McFaddin TACO SOUP • 2 LBS GROUND BEEF • 2 CANS KERNEL CORN (UNDRAINED) • 2 CANS PINTO BEANS (UNDRAINED) • 2 CANS STEWED TOMATOES • 1 CAN EXTRA HOT ROTEL STYLE TOMATOES (USE ORIGINAL IF YOU DON’T LIKE SPICE) • 1 PACKAGE TACO SEASONING MIX • 2 PACKAGE HIDDEN VALLEY (ORIGINAL BUTTERMILK) • 1 CHOPPED ONION • 1 BELL PEPPER CHOPPED Now that cooler weather is just around the corner, Taco Soup is a perfect, feel good meal for everyone DIRECTIONS Brown meat, onions and bell pepper. Drain Pour all ingredients into large pot and heat over medium to low heat on stove top for one hour. Serve with chips or crackers. Water may be added if the consistency is too thick. Top with grated cheese Soup works well with most pea sized beans. When I made the soup, I used one can of ranch style beans with the pinto beans. ENJOY Toppings can be added as desired to enhance the flavor Suggested Toppings: • Sour Cream • Avocado • Shredded Cheese • Salsa • Tortilla Strips MOMENTUM / September 2017 8

Momentum - Business to Business Online Magazine September 2017 | Page 9