Nutrition Facts

Serving Size
Amount Per Serving
Calories 342
% Daily Value
Total Fat 14.5g
Saturated Fat 5.9g
Cholesterol 57mg
Sodium 794mg
Total Carbohydrate 29.3g
Dietary Fiber 4.5g
Protein 23.9g
Vitamin A 15%
Vitamin C 18%
Calcium 25%
Iron 10%

Child Nutritional Content

  • mma: 2.0oz
  • grain: 1.0oz
  • totalVegetable: 0.5c
  • darkGreen: 0.0c
  • redOrange: 0.5c
  • legumes: 0.0c
  • starchy: 0.0c
  • other: 0.0c
  • additional: 0.0c
  • fruit: 0.0c
  • milk: 0.0c
Total Time

20 min.

Serving & Size


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Campbell's® Healthy Request® Condensed Tomato Soup and Pace® Mild Chunky Salsa combine with whole wheat tortillas, peppers, tomatoes, onion, ground beef and Cheddar cheese for this healthier-for-you taco bake.  Stacked with flavor, this entree is perfect for any restaurant or College/University!

Recipe Yields:

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Ingredients Weight Measure
Campbell's® Healthy Request® Condensed Tomato Soup
150 oz.
Pace® Chunky Salsa- Mild
70 oz.
8 1/2  cups
canola oil tbsp.
green pepper 8 oz. 1 1/2  cups
no salt added diced tomatoes 25 oz. 3 1/8  cups
granulated garlic tbsp.
minced onion 0 1/4  cups
85% lean ground beef 94 oz.
whole wheat flour tortilla 60 oz. 40  ea.
reduced fat Cheddar cheese 2 lb. qt.
1. Cook the peppers:• Place the oil in a skillet.• Sauté the peppers over medium heat until they are soft.
2. Make the sauce:• Combine the condensed soup, Pace® Chunky Salsa, tomatoes, peppers, garlic, and onions.• Mix well to evenly distribute all ingredients.• Set aside.
3. Cook the meat:• Brown the ground beef.• Drain.• Continue immediately.
4. Assemble:• Lightly coat steam table pans (12” x 20” x 2 ½”) with nonstick cooking spray. For 50 portions,use 2 pans. For 100 portions, use 4 pans.• Bottom layer: Add 16 tortilla halves in the bottom of the pan. Distribute 1 lb 3 oz (3 ½cups) of meat on top of the tortillas. Spread 1 lb 3 oz (2 cups) sauce over the meat. Sprinkle 6 oz (1 ½ cups) of shredded cheese over the sauce.• Middle layer: Place 12 tortilla halves on top of the sauce. Distribute 1 lb 3 oz (3 ½ cups) meat on top of the tortillas. Spread 1 lb 3 oz (2 cups) sauce over the meat. Sprinkle 6 oz (1 ½ cups) of shredded cheese over the sauce.• Top layer: Place 12 tortilla halves on top of the sauce. Divide the remaining meat on top of the tortillas. Divide the remaining sauce over the meat. Sprinkle 4 oz (1 cup) of shredded cheese evenly over the sauce.• Tightly cover pans.5. Bake:• Conventional oven: 350°F for 30 minutes• Convection oven: 325 °F for 20 minutes• CCP: Heat to 165°F for at least 15 seconds.• Hold for hot service at 140°F or above.6. Cut and Serve:• Let pans rest for 5 minutes before portioning.• Cut each pan 5 x 5 (25 pieces per pan).• Portion size = 1 piece (1/25 pan).

Recipe Tip

  1. Frozen precooked beef crumbles (thawed) may be substituted for raw ground beef. Thaw under refrigeration. For 50 portions, use 4 lb + 11 oz. For 100 portions, use 9 lb + 6 oz. Skip step 2.
  2. Meal Contributions: Meat Alternate- 2 oz; Grain- 1 oz; Vegetable- 1/2 cup TOTAL (1/2 cup red/orange).

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