Child Nutritional Content
- mma: 2.0oz
- grain: 1.0oz
- totalVegetable: 1.0c
- darkGreen: 0.5c
- redOrange: 0.25c
- legumes: 0.125c
- starchy: 0.125c
- other: 0.0c
- additional: 0.0c
- fruit: 0.0c
- milk: 0.0c
Fun and festive taco salad made with with Campbell's® Healthy Request® Condensed Tomato Soup, Pace® Picante Sauce and Mission® Yellow Corn Tortillas. Perfect for adding excitement to any K-12 menu.
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.
|Mission® Yellow Corn Tortilla||100 ea.|
|romaine lettuce||83 oz.||50 cups|
|low sodium black beans||53 oz.||6 1/4 cups|
|frozen whole kernel corn||30 oz.||6 1/4 cups|
|reduced fat Cheddar cheese||25 oz.||6 1/4 cups|
|cooked diced chicken||100 oz.||24 cups|
|Dannon® All Natural Plain Nonfat Yogurt||3 1/8 cups|
|1. Preheat oven at 350°F. Place tortillas flat on sheet pans. Bake for 10-15 minutes, or until crispy. Set aside.
|2. . In large bowl, mix soup and picante sauce. Set aside.
|3. To Serve: Place 2 baked tortillas on a plate. Top with 1 cup shredded lettuce. Using a 2 oz ladle, drizzle 1/4 cup tomato/picante mixture on top of lettuce. Top with: 1- #30 scoop (2 tablespoons) black beans;1- #30 scoop (2 tablespoons) corn; 1- #8 scoop (1/2 cup) diced chicken and 1/2- #30 scoop (1 tablespoon) yogurt. Serve immediately.
CCP: Hold for cold service at 41°F until needed.