TACO SALAD

TACO SALAD

Nutrition Facts

Serving Size
1 SERVING (1 TOPPED TORTILLA)
Amount Per Serving
Calories 259
% Daily Value
Total Fat 5.8g
9%
Saturated Fat 1.6g
8%
Cholesterol 50mg
17%
Sodium 530mg
22%
Total Carbohydrate 30g
10%
Dietary Fiber 4.8g
19%
Protein 20.8g
42%
Vitamin A 88%
Vitamin C 10%
Calcium 21%
Iron 12%

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
Total Time

25 min.

Serving & Size

1 SERVING (1 TOPPED TORTILLA)

Add To Pantry

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.

Recipe Yields:

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

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Ingredients Weight Measure
Campbell's® Healthy Request® Condensed Tomato Soup
cans
Pace® Picante Sauce- Medium
6 1/4  cups
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
Instructions
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.

 
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