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Taco Soup
2 oz. meat/meat alternate, 1/4 cup beans/peas vegetables, 1/4 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)
INGREDIENT | MEASURE (FOR 100 SERVINGS) |
|---|---|
Beef, Ground, 80/20, #3 | 17 pound(s) |
Onions, Frozen, Chopped, #72 | 4 pound(s) + 8 ounce(s) |
Spice Blend MS, Southwest, No Salt, #562 | 1 cup(s) |
Dressing, Ranch, Dry Mix, #201 | 4 ounce(s) |
Water, Municipal, Mississippi | 1 gallon(s) |
Tomatoes, Crushed, #10 Can, #268 | 2 #10 can(s) |
Salsa, Mild, Bulk, #269 | 1/2 quart(s) |
Corn, Yellow, Canned, Whole Kernel, Low Sodium, #256 | 1 #10 can(s) |
Beans, Kidney, All Types, Dried, #10 Can, #245 | 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, 1/4 cup beans/peas vegetables, 1/4 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 commodity products when available.