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
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!
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
estimate your profit
|Profit Per Serving|
Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.
|Profit Per Meal|
Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.
|Profit Per Day|
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.
|canola oil||1 tbsp.|
|green pepper||8 oz.||1 1/2 cups|
|no salt added diced tomatoes||25 oz.||3 1/8 cups|
|granulated garlic||1 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.||2 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).|
- 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.
- Meal Contributions: Meat Alternate- 2 oz; Grain- 1 oz; Vegetable- 1/2 cup TOTAL (1/2 cup red/orange).