MEASURE (FOR 100 SERVINGS)
Beef, Ground, 80/20, #1001
Onions, Frozen, Diced, #1610
4 pounds + 8 ounces
Spice Blend MS, Southwest, No Salt, #2735
Dressing, Ranch, Dry Mix, #2244
Water, Municipal, Mississippi
Tomatoes, Crushed, #10 Can, #2827
2 #10 cans
Salsa, Bulk, #2823
Corn, Yellow, Canned, Whole Kernel, #10, Low Sodium, #2809
1 #10 cans
Beans, Kidney, All Types, Dried, #10 Can, #2803
4 #10 cans
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.
Add onions and cook until soft.
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.
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.
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).
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
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