Taco Soup II
Makes (homes):
15 Portions
4 qt. pot
Makes (centers):
30 Portions
8 qt. pot
Ingredients (homes):
- 1 pound 2 oz. OR 3 (10 oz.) can Chicken, cooked OR canned, drained
- 2 TBSP. or to taste Taco Seasoning
- 3 (15 oz.) can Pinto Beans
- 1 (24 oz.) jar Salsa
- 1 (15.25 oz.) can Corn, drained
Ingredients (centers):
- 2 pound 4 oz. OR 6 (10 oz.) can Chicken, cooked OR canned, drained
- 1/4 cup Taco Seasoning
- 6 (15 oz.) can Pinto Beans
- 2 (24 oz.) jar Salsa
- 1 pound 14 oz. can Corn, drained
Directions:
- Mix all ingredients together in pot. Add 3 cups water. Heat and serve.
Serve:
2/3 cup = 2 oz. meat/alt. + 1/4 cup vegetable
Meal:
Lunch & Dinner
CACFP Credit:
Meat & Meat Alternate
Record on your menu as:
Chicken Meat (Meat and Meat Alternate Food List # 213)
Mixed Vegetables (Fruit and Vegetable Food List # 162)
Source:
Adapted from: DCR Newsletter, Apr/May 2021