Taco Stew For 50
Source of Recipe
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Serves 50.
8 pounds lean ground beef
2 (50 ounce) cans condensed tomato soup
5 cups water
2 1/2 cups chopped onions
3 pounds 10 ounces canned, undrained whole kernel corn
7 pounds 4 ounces canned pinto beans, rinsed and drained
1 1/2 cups taco seasoning
2 cups canned chopped green chiles
1 pound 8 ounces shredded Monterey jack cheese
1 pound 8 ounces tortilla chips
In large saucepot cook beef. Cook until internal temperature is 155 degrees F or higher for 15 seconds and beef is browned. Drain fat.
Add soup, water, onions, corn, tomatoes, beans, taco seasoning and chilies. Hold at 140 degrees F or higher.
Portion using 8-ounce ladle (1 cup). Top with cheese and tortilla chips.
Yields: (50 servings) 8 ounces or 1 cup each
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