CHEESY MEXICAN SOUP

CHEESY MEXICAN SOUP

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 10%
Vitamin C 8%
Calcium 10%
Iron 6%
Total Time

50 min.

Serving & Size

1 CUP (8 FL OZ)

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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.

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

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Step 2
Profit Per Meal
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Step 3
Profit Per Day
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Ingredients Weight Measure
Pace® Taco Cooking Sauce
cup
80% lean ground beef 0.75 lb.
water cups
kidney beans 15 oz.
frozen whole kernel corn cup
cream cheese 0 1/2  cups
tomato paste 0 1/2  cups
extra sharp Cheddar cheese 0 1/2  cups
Instructions
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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