Taco Twist Soup

Updated at: Fri, 03 May 2024 19:27:33 GMT

Step 1

CCP: Wash & sanitize hands & prep area. Wear gloves & discard per facility HACCP guidelines.

Step 2

CCP: Thoroughly wash, rinse, drain, & trim vegetables. Sanitize sink & use different sanitized cutting boards between prepping meats & vegetables.

Step 3

CCP: Check condition of all cans prior to opening. Do not use if product is questionable.

Step 4

1. Cook ground beef with onions and garlic in stockpot, saucepan or steam jacketed kettle until no red juice remains and desired internal temperature is reached.

Step 5

CCP: Final internal cooking temperature 165°F for < 1 second.

Step 6

2. Drain beef and discard fat.

Step 7

3. Add chili powder, cumin, water, beef broth, picante sauce, tomatoes, diced green pepper, and dry pasta; bring to boil. Reduce heat to low and simmer 10 minutes or until pasta is cooked. Cook until desired internal temperature is reached.

Step 8

CCP: Final internal cooking temperature 165°F for < 1 second.

Step 9

CCP: Maintain holding 135°F or above.

Step 10

Portion 6 oz ladle of soup; top with 1 Tbsp shredded cheese.

Step 11

CCP: Cool-Product must reach 70°F or less within 2 hours and 41°F or below within 4 hours. Total cooling time should not exceed 6 hours. Separate into shallow pans as needed for proper cooling. Cover, label, and date.

Step 12

CCP: Reheat (one time only) to > 165° F. for 15 seconds within 2 hours.

0 liked

0 disliked