Taco Soup - USDA Recipe H130 for Schools

Taco Soup - USDA Recipe H130 for Schools
Rating: 
Main Dishes H-13
Makes: 50 or 100 Servings
Raw ground beef (no more than 15% fat)
4 lb 4 oz
2 qt
8 lb 8 oz
1 gal

1. Brown ground beef uncovered over medium high heat in a large stock pot.

Chili powder
1/2 cup
1 cup

2. Add spices. Stir well.

Ground cumin
1/2 cup 2 Tbsp
1 1/4 cups
Garlic powder
1/4 cup
1/2 cup
Onion powder
1 Tbsp 1 tsp
2 Tbsp 2 tsp
Crushed red pepper
2 tsp
1 Tbsp 1 tsp
Ground black pepper
1 Tbsp 1 tsp
2 Tbsp 2 tsp

3. Critical Control Point: Heat to 165 °F or higher for at least 15 seconds.

4. Remove beef mixture and set aside for step 7.

*Fresh onions, diced
2 lb 4 oz
1 qt 2 1/2 cups
4 lb 8 oz
3 qt 1 cup

5. Using the same pot, cook onions uncovered over medium heat for 5-7 minutes or until soft. Reduce heat to low.

Water
2 qt
1 gal

6. Add water, ranch dressing mix, crushed tomatoes, salsa, corn, and beans. Stir well. Simmer uncovered over low heat for 2 minutes.

Ranch dressing, dry powdered mix
2 oz
1/2 cup
4 oz
1 cup
Canned no-salt-added crushed tomatoes
6 lb 6 oz
3 qt 1 cup (1 No. 10 can)
12 lb 12 oz
1 gal 2 qt 2 cups (2 No. 10 cans)
Canned low-sodium salsa
2 lb
1 qt
4 lb
2 qt
Canned no-salt-added corn, drained
2 lb
1 qt 1 cup (1/2 No. 10 can)
4 lb
2 qt 2 cups (1 No. 10 can)
Canned no-salt-added kidney beans, drained, rinsed
7 lb
1 gal 2 1/2 cups (2 No. 10 cans)
14 lb
2 gal 1 qt 1 cup (4 No. 10 cans)
or *Dry kidney beans, cooked (See Notes)
7 lb
1 gal 2 1/2 cups
14 lb
2 gal 1 qt 1 cup

7. Add seasoned beef and stir. Simmer uncovered for an additional 15-20 minutes.

8. Critical Control Point: Heat to 165 °F or higher for at least 15 seconds.

9. Transfer to a steam table pan (12" x 20" x 2 1/2"). For 50 servings, use 2 pans. For 100 servings, use 4 pans.

10. Serve immediately or cover and place in a warmer until ready for service.

11. Critical Control Point: Hold for hot service at 135 °F or higher.

12. Portion with 8 fl oz spoodle (1 cup).

Serving

See Notes

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

Serving

NSLP/SBP Crediting Information: 1 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.
 
Legume as Vegetable: 1 oz equivalent meat/meat alternate, ¼ cup legume vegetable, ¼ cup red/orange vegetable, and ¼ cup additional vegetable.
 
CACFP Crediting Information: 1 cup (8 fl oz spoodle) provides: Legume as Meat Alternate: 2 oz meat/meat alternate and ½ cup vegetable. 
 
Legume as Vegetable: 1 oz meat/meat alternate and  ¾ cup vegetable.
 

How to Cook Dry Beans

Special tip for preparing dry beans:

SOAKING BEANS

OVERNIGHT METHOD: Add 1 ¾ qt cold water to every 1 lb of dry beans. Cover and refrigerate overnight. Discard the water. Proceed with recipe.

QUICK-SOAK METHOD: Boil 1 ¾ 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 1 ¾ qt water for every 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 41 °F or lower within 4 hours.

1 lb dry kidney beans = about 2 ½ cups dry or 6 ¼ cups cooked beans.

 

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