CHEESY MEXICAN SOUP

Made With:

Sauces/Gravies

Pace® Taco Cooking Sauce

A little spicy, a little sweet. Onions and fresh jalapeño peppers give this taco sauce something every taco aficionado can really appreciate. Authentic taste, bite after bite.

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Nutrition Facts
Serving Size
1 CUP (8 FL OZ)
Amount Per Serving
Calories 239
% Daily Value
Total Fat 13.2g
20%
Saturated Fat 6g
30%
Cholesterol 42mg
14%
Sodium 502mg
21%
Total Carbohydrate 17.8g
6%
Dietary Fiber 4g
16%
Protein 12.2g
24%
Vitamin A 11%
Vitamin C 6%
Calcium 9%
Iron 8%
Total Time

50 min.

Serving & Size

1 CUP (8 FL OZ)

Yields

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.

Nutrition Facts

Nutrition Facts
Serving Size
1 CUP (8 FL OZ)
Amount Per Serving
Calories 239
% Daily Value
Total Fat 13.2g
20%
Saturated Fat 6g
30%
Cholesterol 42mg
14%
Sodium 502mg
21%
Total Carbohydrate 17.8g
6%
Dietary Fiber 4g
16%
Protein 12.2g
24%
Vitamin A 11%
Vitamin C 6%
Calcium 9%
Iron 8%

estimate your profit

Step 1
Profit Per Serving
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Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2
Profit Per Meal
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Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

Step 3
Profit Per Day
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Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.

For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.

Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
80% lean ground beef 12 oz.
Made With:

Sauces/Gravies

Pace® Taco Cooking Sauce

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Pace® Taco Cooking Sauce cups
water cups
kidney beans 15 oz. 2 3/4  cups
frozen whole kernel corn 6 oz. cups
cream cheese 4 oz. 0 1/2  cups
tomato paste 5 oz. 0 1/2  cups
extra sharp Cheddar cheese, shredded 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.
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