Source: MRS 2015
MRS: 812 — Soups (800s)

Taco Soup

Meal Component Contribution:
2 oz. eq. meat/meat alternate, ¼ cup beans/peas vegetables, ¼ cup red/orange vegetables, 1/8 cup other vegetables
Number of Portions: 100  Size of Portion: 1 cup
Recipe HACCP Process: #2 - Same day service
Meat/Meat Alternate Vegetables (Beans/Peas) Vegetables (Other) Vegetables (Red/Orange)
  •  Meat/Meat Alternate
  •  Vegetables (Beans/Peas)
  •  Vegetables (Other)
  •  Vegetables (Red/Orange)

INGREDIENT
MEASURE (FOR 100 SERVINGS)
Beef, Ground, 80/20, #1001
17 pound(s)
Onions, Frozen, Diced, #1610
4 pound(s) + 8 ounce(s)
Spice Blend MS, Southwest, No Salt, #2735
1 cup(s)
Dressing, Ranch, Dry Mix, #2244
4 ounce(s)
Water, Municipal, Mississippi
1 gallon(s)
Tomatoes, Crushed, #10 Can, #2827
2 #10 can(s)
Salsa, Bulk, #2823
1/2 quart(s)
Corn, Yellow, Canned, Whole Kernel, #10, Low Sodium, #2809
1 #10 can(s)
Beans, Kidney, All Types, Dried, #10 Can, #2803
4 #10 can(s)
DIRECTIONS

1.

Brown ground beef. Drain beef using a colander. Press draining beef to remove excess fat. After draining ground beef, return to tilt skillet and continue cooking.

2.

Add onions and cook until soft.

3.

Do not drain vegetables. Add seasonings, water, crushed tomatoes, salsa, corn, and kidney beans to meat mixture and mix well.

4.

Simmer for 15 - 20 minutes.

CCP:  Heat to 155 degrees F or higher for 15 seconds at the completion of the cooking process.

5.

Transfer to steamtable pans. Serve immediately or cover and place in warmer until ready for service.

CCP:  Hold and maintain product at a minimum temperature of 135 degrees F.

6.

Portion 1 cup soup with 8 ounce spoodle or 8 ounce ladle per serving. Each portion provides 2 oz. eq. meat/meat alternate, ¼ cup beans/peas  vegetables, ¼ cup red/orange vegetables, and 1/8 cup other vegetables.

CCP:  Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes.  Leftovers should be covered, labeled, and dated. Quick chill within 6 hours to 41 degrees F or lower.

Production Notes

Use USDA Foods products when available.
Salsa and/or Ro-tel tomatoes may be used instead of crushed tomatoes. Refer to USDA FNS Food Buying Guide for School Meal Programs for quantities to purchase if different ingredients are used.
If changes are made in ingredients, check crediting information and re-calculate the nutrition analysis.
"Culinary Techniques for Healthy School Meals" provides seasoning and serving ideas for soups.

Serving Notes

Soup thickens as it simmers, so best if  served within 2 hours after preparation.
Garnish each serving with ¼ ounces shredded cheese (if cheese is added, nutrient analysis must be recalculated).

Nutrients Per Serving
Calories
273
Carbohydrates
22.71 g
Dietary Fiber
7.02 g
Protein
21.94 g
Sodium
454.23 mg
Total Fat
10.78 g
Sat. Fat
4.06 g
Trans Fat
0.00 g



Illustrated Steps for Preparation of Taco Soup
1.

Beef, onions, seasonings, water, crushed tomatoes, salsa, corn in a tilt skillet

2.

Adding beans to beef mixture

3.

Stirring soup while it simmers

4.

1 serving of Taco Soup