Source: MRS 2018
MRS: 628.1 — Salad Entrees (600s)

Taco Salad in a Bowl - USDA Foods

Meal Component Contribution:
2 oz. eq. meat/meat alternate, 2¼ oz. eq. whole grain, ¼ cup dark green vegetable, 1/8 cup red/orange vegetable, ¼ cup other vegetable
Number of Portions: 100  Size of Portion: 1 salad
Recipe HACCP Process: #2 - Same day service
Meat/Meat Alternate Whole Grains Vegetables (Other) Vegetables (Red/Orange) Vegetables (Dark Green)
  •  Meat/Meat Alternate
  •  Whole Grains
  •  Vegetables (Other)
  •  Vegetables (Red/Orange)
  •  Vegetables (Dark Green)

INGREDIENT
MEASURE (FOR 100 SERVINGS)
Beef, Ground, 80/20, #1001
13 pound(s) + 10 ounce(s)
Spice Blend MS, Southwest, No Salt, #2735
3/4 cup(s)
Cumin Seed, Ground, #2706
2 tablespoon(s)
Onions, Yellow, Diced 1/4", Raw, #4009
10 ounce(s)
Paste, Tomato, #10 Can, #2825
3 1/2 cup(s)
Garlic Powder, #2709
3 tablespoon(s)
Salt, Table, #2219
1 teaspoon(s)
Water, Municipal, Mississippi
1 quart(s) + 3 cup(s)
Lemon Juice, Canned/Bottled, #2247
1/3 cup(s)
Salad Mix, Iceberg, Carrot, Red Cabbage, #4012
8 pound(s)
Salad Mix, Roamine Blend, #4013
6 pound(s) + 8 ounce(s)
Tomatoes, Whole, Red, Ripe, Raw, #4110
6 pound(s)
Cheese, American, Grated/Shredded, #1307
1 pound(s) + 8 ounce(s)
Cheese, Mozzarella, Shredded, #1307
1 pound(s) + 8 ounce(s)
Edible Bowl, Baked, WGR, #2141
100 bowl(s)
DIRECTIONS

1.

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

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

2.

Add Southwest spice blend, ground cumin seed, onions, tomato paste, garlic powder, and salt to browned meat. Blend well and simmer until onions are tender. Add water and lemon juice and bring to boil.  Reduce heat

3.

Simmer for 25 - 30 minutes.

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

4.

Rinse, drain, and core tomatoes.  Dice.  Combine lettuces and tomatoes and toss lightly.

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

5.

 Combine cheese and weigh ½ ounce to determine portion size a nd serve in portion container.

6.

Portion 1 ounce salsa in portion container.

7.

Assemble each Salad as follows:

  • 1st layer - Use 1 edible bowl for base.
  • 2nd layer - 1¼ cup lettuce and tomato mixture
  • 3rd layer -  #16 scoop of meat mixture

8.

One serving consists of  a bowl with lettuce, tomato and meat mixture, ½ ounce of shredded cheese, and 1 ounce of salsa per portion. Each portion provides 2 oz. eq. of meat/meat alternate, 2¼  oz. eq. of whole grain, ¼ cup of dark green vegetable, 1/8 cup of red/orange vegetable, and ¼ cup of other vegetable.

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

Nutrients Per Serving
Calories
307
Carbohydrates
26.34 g
Dietary Fiber
4.55 g
Protein
15.68 g
Sodium
616.00 mg
Total Fat
16.20 g
Sat. Fat
5.52 g
Trans Fat
0.00 g