Source: MRS 2018
MRS: 109.1 — Beef (100s)

Soft Beef Taco-Briggs-Enriched-USDA

Meal Component Contribution:
2 oz. eq. meat/meat alternate, 1 oz. eq. enirched grain, 1/4 cup red/orange vegetable, 1/4 cup other vegetable
Number of Portions: 100  Size of Portion: 1 taco
Recipe HACCP Process: #2 - Same day service
Meat/Meat Alternate Enriched Grain Vegetables (Other) Vegetables (Red/Orange)
  •  Meat/Meat Alternate
  •  Enriched Grain
  •  Vegetables (Other)
  •  Vegetables (Red/Orange)

INGREDIENT
MEASURE (FOR 100 SERVINGS)
Beef, Ground, 80/20, #1001
13 pound(s) + 10 ounce(s)
Onions, Frozen, Diced, #1610
10 ounce(s)
Spice Blend MS, Southwest, No Salt, #2735
1 cup(s)
Garlic Powder, #2709
3 tablespoon(s)
Salt, Table, #2219
1 teaspoon(s)
Cumin Seed, Ground, #2706
2 tablespoon(s)
Paste, Tomato, #10 Can, #2825
6 cup(s) + 1/2 cup(s)
Lemon Juice, Canned/Bottled, #2247
1/3 cup(s)
Water, Municipal, Mississippi
1 quart(s) + 3 cup(s)
Tortilla, Soft Flour, 6”, #1221
100 tortilla(s)
Salsa, Bulk, #A237-USDA Foods
3 quart(s)
Cheese, American, Grated/Shredded, #1307
1 pound(s) + 9 ounce(s)
Cheese, Mozzarella, Shredded, #1307
1 pound(s) + 9 ounce(s)
Salad Mix, Iceberg, Carrot, Red Cabbage, #4012
2 pound(s) + 2 ounce(s)
Tomatoes, Whole, Red, Ripe, Raw, #4110
1 pound(s) + 4 ounce(s)
DIRECTIONS

1.

Brown ground meat and drain. Press draining beef to remove excess fat. After draining ground beef, continue cooking.

2.

Add onions and sauté for about two minutes or until onion is tender.

3.

Add Southwest spice blend, garlic powder, cumin seed, and salt. Blend well, then bring to a simmer.

4.

Add tomato paste and lemon juice to meat mixture, blend, and cook until mixture turns dark red.

5.

Add water and bring to a simmer and cook for 25-30 minutes. Stir occasionally to prevent sticking.

CCP:  Heat to 160 degrees F or higher for 15 seconds at the completion of the cooking process.

6.

Warm tortillas according to package directions.

7.

For toppings:

  • Dice tomatoes and combine with lettuce, toss lightly, and portion 1/2 cup in portion container.
  • Combine cheeses and portion 1/2 ounce of cheese in portion container.
  • Portion 1 ounce of salsa in portion container.
  • Cover and refrigerate for service.

CCP:  Hold under refrigeration (41 degrees F or lower) until ready for service. Check temperature every 30 minutes. Cover, label, and date any leftovers.

8.

Before serving or on serving line, fill each tortilla with #20 scoop meat mixture.  Serve preportioned lettuce and tomato mixture salsa, and 1/2 ounce cheese on the side with meat-filled tortillas. Instruct students to "build" their own tacos.
Tortillas can also be folded into a "pocket". Pictures 2 through 5 demonstrate the steps to assemble a "pocket" tortilla.

9.

Portion 1 taco with trimmings per serving. Each portion provides 2 oz. eq. meat/meat alternate, 1 oz. eq. of enriched grain, 1/4 cup of red/orange vegetable, and 1/4 cup other vegetable.

CCP:  Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes. Leftovers should be covered, labeled, and dated.  Quick chill within 6 hours to 41 degrees F or lower.

Production Notes

Use USDA Foods products when available.
Refer to USDA FNS Food Buying Guide for School Meal Programs for quantities to purchase if recipe is altered.
If changes are made in ingredients, check crediting information and re-calculate the nutrition analysis.
"Culinary Techniques for Healthy School Meals: Preparing Meats" provides seasoning and serving ideas for meats.

Nutrients Per Serving
Calories
265
Carbohydrates
20.79 g
Dietary Fiber
1.83 g
Protein
14.78 g
Sodium
499.00 mg
Total Fat
13.92 g
Sat. Fat
6.59 g
Trans Fat
0.00 g



Illustrated Steps for Preparation of Beef Taco with Soft Tortilla - Briggs - Enriched - USDA Foods
1.

1 serving of Soft Beef Taco in a tortilla that been folded

2.

To assemble a "pocket" tortilla, lay tortilla on a flat surface.

3.

Fold 2 opposite sides of the tortilla 1 inch towards the middle

4.

Fold bottom of tortilla up almost in half

5.

Stuff the "pocket" with filling (such as taco meat). These can be stack up in a half size sheet pans for easy service.