Taco Soup Main Dish HACCP: #2 Same Day Service Healthier Kansas Recipe 20 100 Servings ____Servings Ingredients Directions Weight Measure Weight Measure Ground Beef, 80/20, raw 15 lb Cook ground beef, breaking into small chunks as it Mexican Seasoning Mix 12 oz 3 cups cooks. Drain Fat. (HKM Recipe 79) CCP: Heat to 165°F for at least 15 seconds. Water 1 gal 3 qt Add Mexican seasoning mix. Beef Base, low sodium 6 oz Add water and bring to a boil. Corn, frozen 7 lb Add beef base and stir to dissolve. Pinto Beans, canned 2¾ #10 cans Add corn to soup. Salsa, canned 1¾ #10 cans Drain and rinse beans and add to soup. Cheese, cheddar, 2 lb Add salsa to soup. shredded, reduced fat Simmer for 30-40 minutes to 165°F or higher. CCP: Hold hot for service at 135°F or higher. Serve 8 oz portions and garnish at service with 1 Tbsp of cheese per serving. Serving Size 1 Serving Provides Yield 8 oz spoodle (1 cup) 2.0 oz equivalent M/MA + 100 cups 0.25 cup vegetables, BP + 0.125 cup vegetables, RO + 0.125 cup vegetables, starchy Nutrients Per Serving Calories 276 Vitamin A 1067 IU Iron 4.57 mg Protein 22.48 gm Vitamin C 4.63 mg Calcium 140.92 mg Carbohydrate 20.62 gm Fiber 4.06 gm Cholesterol 55.97 mg Fat 11.85 gm % Fat 38.65 % Sodium 472.48 mg Saturated Fat 4.72 gm % Saturated Fat 15.38 %
Taco Soup Main Dish HACCP: #2 Same Day Service Healthier Kansas Recipe 20 Ingredients 100 Servings ____Servings Directions Weight Measure Weight Measure Ground Beef, 80/20, raw Mexican Seasoning Mix (HKM Recipe 79) Water Beef Base, low sodium Corn, frozen Pinto Beans, canned Salsa, canned Cheese, cheddar, shredded, reduced fat 15 lb 12 oz 6 oz 7 lb 2 lb 3 cups 1 gal 3 qt 2¾ #10 cans 1¾ #10 cans Cook ground beef, breaking into small chunks as it cooks. Drain Fat. CCP: Heat to 165°F for at least 15 seconds. Add Mexican seasoning mix. Add water and bring to a boil. Add beef base and stir to dissolve. Add corn to soup. Drain and rinse beans and add to soup. Add salsa to soup. Simmer for 30-40 minutes to 165°F or higher. CCP: Hold hot for service at 135°F or higher. Serve 8 oz portions and garnish at service with 1 Tbsp of cheese per serving. Serving Size 1 Serving Provides Yield 8 oz spoodle (1 cup) 2.0 oz equivalent M/MA + 0.25 cup vegetables, BP + 0.125 cup vegetables, RO + 0.125 cup vegetables, starchy 100 cups Nutrients Per Serving Calories 276 Vitamin A 1067 IU Iron 4.57 mg Protein 22.48 gm Vitamin C 4.63 mg Calcium 140.92 mg Carbohydrate 20.62 gm Fiber 4.06 gm Cholesterol 55.97 mg Fat 11.85 gm % Fat 38.65 % Sodium 472.48 mg Saturated Fat 4.72 gm % Saturated Fat 15.38 %
HKM_8-Weeks_Recipes_V2.docx