Taco Stew

Yield: 50 servings; 8 ounces or 1 cup each

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 an 8 ounce ladle (1 cup).
4. Top with cheese and tortilla chips.