Source: MRS 2019
MRS: 812.2 — Soups (800s)

Taco Soup-USDA Foods (with BC)

Meal Component Contribution:
2 oz. eq. meat/meat alternate, ¼ cup bean/pea/legume 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 (Red/Orange) Vegetables (Other)
  •  Meat/Meat Alternate
  •  Vegetables (Beans/Peas)
  •  Vegetables (Red/Orange)
  •  Vegetables (Other)

Pan Release Spray, Vegetable Oil, #2514
5  grams
Onions, Frozen, Diced, #1610
4  pounds + 8  ounces
Beef Crumbles, #100134
15  pounds , thawed
Spice Blend MS, Southwest, No Salt, #2735
1  cups
Dressing, Ranch, Dry Mix, #2244
4  ounces
Water, Municipal, Mississippi
1  gallons
Tomatoes, Crushed, #10 Can, #2827
2  #10 cans
Salsa, Bulk, #A237-USDA Foods
1/2 quarts
Corn, Yellow, Canned, Whole Kernel, #10, Low Sodium, #2809
1  #10 cans
Beans, Kidney, All Types, Dried, #10 Can, #2803
4  #10 cans


Spray braising pan with food release spray. Sauté onions until soft.


Add thawed beef crumbles to onions and cook for 5 minutes. Do not use frozen beef crumbles in recipes.


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


Simmer for 15 - 20 minutes.

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


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.


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 bean/pea/legume  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
26.38 g
Dietary Fiber
9.09 g
18.25 g
678.00 mg
Total Fat
9.07 g
Sat. Fat
4.28 g
Trans Fat
0.00 g

Illustrated Steps for Preparation of Taco Soup-USDA Foods (with BC)

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


Adding beans to beef mixture


Stirring soup while it simmers


1 serving of Taco Soup