Taco Soup USDA Recipe for Schools
Taco Soup is always a favorite with kids! Ours combines the traditional flavors of beef, tomatoes, and beans with a surprise seasoning.NSLP/SBP CREDITING INFORMATION1 cup (8 fl oz spoodle) provides: Legume as Meat Alternate: 2 oz equivalent meat/meat alternate, ¼ cup red/orange vegetable, and ¼ cup additional vegetable.ORLegume as Vegetable: 1 oz equivalent meat/meat alternate, ¼ cup legume vegetable, ¼ cup red/orange vegetable, and ¼ cup additional vegetable.
50 Servings
Calories: 235
Ingredients
50 Servings
Weight
- 4 lb 4 oz Beef, ground, raw (no more than 15% fat)
- - - Chili powder
- - - Cumin, ground
- - - Garlic powder
- - - Onion powder
- - - Red pepper, crushed
- - - Pepper, black, ground
- 2 lb 4 oz *Onions, fresh, diced
- - - Water
- 2 oz Ranch dressing, dry powder mix
- 6 lb 6 oz Tomatoes, crushed, canned, no-salt-added
- 2 lb Salsa, canned, low-sodium
- 2 lb Corn, canned, no-salt-added
- 7 lb Kidney beans, canned, no-salt-added, drained, rinsed
- - - OR
- 7 lb Kidney beans, dry, cooked (see Notes)
Measure
- 2 qt Beef, ground, raw (no more than 15% fat)
- ½ cup Chili powder
- ½ cup 2 Tbsp Cumin, ground
- ¼ cup Garlic powder
- 1 Tbsp 1 tsp Onion powder
- 2 tsp Red pepper, crushed
- 1 Tbsp 1 tsp Pepper, black, ground
- 1 qt 2½ cups *Onions, fresh, diced
- 2 qt Water
- ½ cup Ranch dressing, dry powder mix
- 3 qt 1 cup (1 No. 10 can) Tomatoes, crushed, canned, no-salt-added
- 1 qt Salsa, canned, low-sodium
- 1 qt 1 cup (½ No. 10 cans) Corn, canned, no-salt-added
- 1 gal 2½ cups (2 No. 10 cans) Kidney beans, canned, no-salt-added, drained, rinsed
- - - OR
- 1 gal 2½ cups Kidney beans, dry, cooked (see Notes)
100 Servings
Weight
- 8 lb 8 oz Beef, ground, raw (no more than 15% fat)
- - - Chili powder
- - - Cumin, ground
- - - Garlic powder
- - - Onion powder
- - - Red pepper, crushed
- - - Pepper, black, ground
- 4 lb 8 oz *Onions, fresh, diced
- - - Water
- 4 oz Ranch dressing, dry powder mix
- 12 lb 12 oz Tomatoes, crushed, canned, no-salt-added
- 4 lb Salsa, canned, no-salt-added
- 4 lb Corn, canned, no-salt-added
- 14 lb Kidney beans, canned, no-salt-added, drained, rinsed
- - - OR
- 14 lb Kidney beans, dry, cooked (see Notes)
Measure
- 1 gal Beef, ground, raw (no more than 15% fat)
- 1 cup Chili powder
- 1¼ cups Cumin, ground
- ½ cup Garlic powder
- 2 Tbsp 2 tsp Onion powder
- 1 Tbsp Red pepper, crushed
- 2 Tbsp 2 tsp Pepper, black, ground
- 3 qt 1 cup *Onions, fresh, diced
- 1 gal Water
- 1 cup Ranch dressing, dry powder mix
- 1 gal 2 qt 2 cups (2 No. 10 cans) Tomatoes, crushed, canned, no-salt-added
- 2 qt Salsa, canned, low-sodium
- 2 qt 2 cups (1 No. 10 can) Corn, canned, no-salt-added
- 2 gal 1 qt 1 cup (4 No. 10 cans) Kidney beans, canned, no-salt-added, drained, rinsed
- - - OR
- 2 gal 1 qt 1 cup Kidney beans, dry, cooked (see Notes)
-
50 Servings
Weight
- 4 lb 4 oz Beef, ground, raw (no more than 15% fat)
- - - Chili powder
- - - Cumin, ground
- - - Garlic powder
- - - Onion powder
- - - Red pepper, crushed
- - - Pepper, black, ground
- 2 lb 4 oz *Onions, fresh, diced
- - - Water
- 2 oz Ranch dressing, dry powder mix
- 6 lb 6 oz Tomatoes, crushed, canned, no-salt-added
- 2 lb Salsa, canned, low-sodium
- 2 lb Corn, canned, no-salt-added
- 7 lb Kidney beans, canned, no-salt-added, drained, rinsed
- - - OR
- 7 lb Kidney beans, dry, cooked (see Notes)
Measure
- 2 qt Beef, ground, raw (no more than 15% fat)
- ½ cup Chili powder
- ½ cup 2 Tbsp Cumin, ground
- ¼ cup Garlic powder
- 1 Tbsp 1 tsp Onion powder
- 2 tsp Red pepper, crushed
- 1 Tbsp 1 tsp Pepper, black, ground
- 1 qt 2½ cups *Onions, fresh, diced
- 2 qt Water
- ½ cup Ranch dressing, dry powder mix
- 3 qt 1 cup (1 No. 10 can) Tomatoes, crushed, canned, no-salt-added
- 1 qt Salsa, canned, low-sodium
- 1 qt 1 cup (½ No. 10 cans) Corn, canned, no-salt-added
- 1 gal 2½ cups (2 No. 10 cans) Kidney beans, canned, no-salt-added, drained, rinsed
- - - OR
- 1 gal 2½ cups Kidney beans, dry, cooked (see Notes)
100 Servings
Weight
- 8 lb 8 oz Beef, ground, raw (no more than 15% fat)
- - - Chili powder
- - - Cumin, ground
- - - Garlic powder
- - - Onion powder
- - - Red pepper, crushed
- - - Pepper, black, ground
- 4 lb 8 oz *Onions, fresh, diced
- - - Water
- 4 oz Ranch dressing, dry powder mix
- 12 lb 12 oz Tomatoes, crushed, canned, no-salt-added
- 4 lb Salsa, canned, no-salt-added
- 4 lb Corn, canned, no-salt-added
- 14 lb Kidney beans, canned, no-salt-added, drained, rinsed
- - - OR
- 14 lb Kidney beans, dry, cooked (see Notes)
Measure
- 1 gal Beef, ground, raw (no more than 15% fat)
- 1 cup Chili powder
- 1¼ cups Cumin, ground
- ½ cup Garlic powder
- 2 Tbsp 2 tsp Onion powder
- 1 Tbsp Red pepper, crushed
- 2 Tbsp 2 tsp Pepper, black, ground
- 3 qt 1 cup *Onions, fresh, diced
- 1 gal Water
- 1 cup Ranch dressing, dry powder mix
- 1 gal 2 qt 2 cups (2 No. 10 cans) Tomatoes, crushed, canned, no-salt-added
- 2 qt Salsa, canned, low-sodium
- 2 qt 2 cups (1 No. 10 can) Corn, canned, no-salt-added
- 2 gal 1 qt 1 cup (4 No. 10 cans) Kidney beans, canned, no-salt-added, drained, rinsed
- - - OR
- 2 gal 1 qt 1 cup Kidney beans, dry, cooked (see Notes)
Instructions
- Brown ground beef uncovered over medium–high heat in a large stock pot.
- Add spices. Stir well.
- Critical Control Point: Heat to 165 °F or higher for at least 15 seconds.
- Remove beef mixture and set aside for step 7.
- Using the same pot, cook onions uncovered over medium heat for 5–7 minutes or until soft. Reduce heat to low.
- Add water, ranch dressing mix, crushed tomatoes, salsa, corn, and beans. Stir well. Simmer uncovered over low heat for 2 minutes.
- Add seasoned beef and stir. Simmer uncovered for an additional 15–20 minutes.
- Critical Control Point: Heat to 165 °F or higher for at least 15 seconds.
- Transfer to a steam table pan (12′′ x 20" x 2½").For 50 servings, use 2 pans.For 100 servings, use 4 pans.
- Serve immediately or cover and place in a warmer until ready for service.
- Critical Control Point: Hold for hot service at 135 °F or higher.
- Portion with 8 fl oz spoodle (1 cup).
Notes
*See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.
Cooking Process #2: Same-Day Service.
Special Tip for Preparing Dry Beans
SOAKING BEANS:
OVERNIGHT METHOD: Add 1¾ qt cold water to every 1 lb of dry beans. Cover and refrigerate overnight. Discard the water. Proceed with recipe.
QUICK-SOAK METHOD: Boil 1¾ qt of water for each 1 lb of dry beans. Add beans and boil for 2 minutes. Remove from heat and allow to soak for 1 hour. Discard the water. Proceed with recipe.
COOKING BEANS: Once the beans have been soaked, add 1¾ qt water for every
1 lb of dry beans. Boil gently with lid tilted until tender, about 2 hours. Use hot beans immediately. Critical Control Point: Hold for hot service at 135 °F or higher. OR chill for later use. Critical Control Point: Cool to 70 °F within 2 hours and to 40 °F or lower within 4 hours. 1 lb dry kidney beans = about 2½ cups dry or 6¼ cups cooked beans.
1 lb of dry beans. Boil gently with lid tilted until tender, about 2 hours. Use hot beans immediately. Critical Control Point: Hold for hot service at 135 °F or higher. OR chill for later use. Critical Control Point: Cool to 70 °F within 2 hours and to 40 °F or lower within 4 hours. 1 lb dry kidney beans = about 2½ cups dry or 6¼ cups cooked beans.
Nutrition
Serving: 1cup (8 fl oz spoodle) | Calories: 235 | Total Carbohydrate: 26g | Protein: 15g | Total Fat: 6g | Saturated Fat: 2g | Cholesterol: 26mg | Sodium: 285mg | Potassium: 418mg | Dietary Fiber: 7g | Total Sugars: 4g | Vitamin D: 2IU | Calcium: 86mg | Iron: 3mg