Imagine all the comforts of a home made cassarole -- juicy ground beef, soft and warm kidney beans, and sweet corn -- in a soup! And the Pace Taco Sauce and extra sharp cheddar cheese delivers a kick of flavor.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
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|Profit Per Serving|
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|Profit Per Meal|
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|Profit Per Day|
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|80% lean ground beef||12 oz.|
|kidney beans||15 oz.||2 3/4 cups|
|frozen whole kernel corn||6 oz.||1 cups|
|cream cheese||4 oz.||0 1/2 cups|
|tomato paste||4.5 oz.||0 1/2 cups|
|extra sharp Cheddar cheese||2 oz.||0 1/2 cups|
|1. Brown ground beef in saucepot. Drain off fat.
2. Add taco sauce, water, kidney beans, corn, cream cheese, tomato paste and Cheddar cheese. Heat to a boil.
3. Reduce heat and simmer for 15 to 20 minutes, stirring occasionally.CCP: Heat until temperature is 165°F. or higher for 15 seconds.CCP: Hold at 140°F. or higher.Portion using 8-oz. ladle (1 cup).Garnish Suggestions: Chopped cilantro, sour cream, shredded cheese.