Louisiana-Style Taco Soup Recipe

Prepare mixes according to package directions. Meanwhile, in a Dutch oven, cook beef over medium heat until no longer pink; drain. Stir in the salsa, prepared rice and soup. Cook, uncovered, for 5 minutes or until heated through. Garnish with sour cream. Yield: 13 servings (3 quarts). Editor’s Note: This recipe was prepared with Zatarain's New Orleans-Style Red Beans and Rice and Bear Creek Tortilla Soup mix.