Print Recipe

Taco Stew

Ingredients

  • 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

Instructions

  1. In large saucepot cook beef. Cook until internal temperature is 155 degrees F or higher for 15 seconds and beef is browned. Drain fat.
  2. Add soup, water, onions, corn, tomatoes, beans, taco seasoning and chilies. Hold at 140 degrees F or higher.
  3. Portion using 8-ounce ladle (1 cup).
  4. Top with cheese and tortilla chips.

Yield: (50 servings) 8 ounces or 1 cup each






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