🫙 From the Spice Rack
taco stew
Taco Stew 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...
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Ingredients8 items
Ingredients
- 8pounds lean ground beef
- 2(50 ounce) cans condensed tomato soup
- 5cups water
- 21/2 cups chopped onions
- 3pounds 10 ounces canned, undrained whole kernel corn
- 7pounds 4 ounces canned pinto beans, rinsed and drained
- 11/2 cups taco seasoning
- 2cups canned chopped green chiles
Directions
- 1
Taco Stew Serves 50
- 2
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, undraine
- 3
Cook until internal temperature is 155 degrees F or higher for 15 seconds and beef is browned
- 4
Drain fat
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Add soup, water, onions, corn, tomatoes, beans, taco seasoning and chilies
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Hold at 140 degrees F or higher
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Portion using 8-ounce ladle (1 cup)
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Top with cheese and tortilla chips