Reed shares his take on taco soup
Jane Mize, [email protected]
Rickey Reed is the Program Director for Air Evac Lifeteam Base No. 74 in Ennis. In that position, Rickey is responsible for operations at the helicopter base, as well as ensuring that the air crews stay up-to-date on training and other requirements.
Rickey has previously worked as an emergency medical technician and paramedic instructor at University of Texas Southwestern Medical Center; as a senior paramedic and acting supervisor for Williamson County Emergency Medical Services; and as a paramedic for Austin Emergency Medical Service.
Rickey received his education at University of New Mexico and University of Nebraska.
His professional certifications include:
• Texas Department of Health E.M.T. Paramedic
• T.D.H. Instructor/Examiner
• Pre-Hospital Trauma Life Support Provider/Instructor
• Advanced Cardiac Life Support Provider/Instructor
• Basic Cardiac Life Support Provider/Instructor
• Basic Trauma Life Support Provider/Instructor
Rickey and his wife currently life in Mansfield and have one daughter and two grandchildren.
His hobbies include karate, tennis and basketball.
1 14-1/2 ounce can diced tomatoes
1 14-1/2 ounce can mexican tomatoes
1 8-ounce can of Rotel tomatoes=
1 15-1/4 ounce can of whole kernel corn, drained
2 15-1/4 ounce can pinto beans or bean of your choice
2 pounds of ground beef
1 1-ounce package of ranch salad dressing mix
1 package taco seasoning mix
chopped green onions
Brown the ground beef and onions, drain then in a stock pot, mix top ingredients together and simmer on low heat for 1 hour.
To serve, corn chips in bowl, pour over a ladle of soup, then top with onions, cheese, and sour cream.