Cinco De Mayo Spud Dinner

May 3, 2013

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Tori Smith a High School Junior from Annie Wright School in Tacoma coordinated a Cinco De Mayo Spud Dinner where her goal was to create a meal where the potato could hold all the contents of the meal. Below is the recipe that she and her family developed to help celebrate Cinco De Mayo at a local Boys and Girls Club. Try it out this weekend as you celebrate Cinco De Mayo!

Cinco De Mayo Spud

1 Baked Potato (MED)

1 T Whipped Butter

3 oz ground beef (seasoned)

Taco Seasoning

2 oz shredded cheese

Canned corn – 1 T

Black beans – 1 T

2.5 oz Lt. Sour Cream

Salsa

Cilantro

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