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Beef Taco in a Crispy Shell (WGR)-Merchants
3 oz. eq. meat/meat alternate, 1 oz. eq. whole grain, 1/8 cup of red/orange vegetable, 1/8 cup of other vegetable
Number of Portions: 100 Size of Portion: 2 tacos
Recipe HACCP Process: #2 - Same day service
- Meat/Meat Alternate
- Whole Grains
- Vegetables (Red/Orange)
- Vegetables (Other)
INGREDIENT | MEASURE (FOR 100 SERVINGS) |
|---|---|
Beef, Gound, 80/20, #1001 | 21 pounds + 4 ounces |
Onions, Frozen, Diced, #1610 | 1 quart |
Spice Blend MS, Southwest, No Salt, #2735 | 1 1/2 cups |
Garlic Powder, #2709 | 1/4 cup + 2 teaspoons |
Cumin Seed, Ground, #2706 | 3 tablespoons |
Salt, Table, #2723 | 1 1/2 teaspoon |
Paste, Tomato, #10 Can, #2825 | 2 quart + 2 cups |
Lemon Juice, Canned/Bottled, #2247 | 1/2 cup |
Water, Municipal, Mississippi | 2 quarts + 3 cups |
Tomatoes, Whole, Red, Ripe, Raw, #4110 | 1 pound + 4 ounces |
Salad Mix, Iceberg, Carrot, Red Cabbage, #4012 | 4 pounds + 2 |
Salsa, Bulk, #2823 | 3 quarts + 1/2 cup |
Cheese, American, Grated/Shredded, #1306 | 1 pound + 9 ounces |
Cheese, Mozzarella, Shredded, #1307 | 1 pound + 9 ounces |
Taco Shell, Crunchy, WGR, #2140 | 200 shells |
DIRECTIONS
1. | Thaw the ground beef and onions in the refrigerator. Drain the onions thoroughly before adding them to the recipe. CCP: Hold under refrigeration (41 degrees F. or lower) until ready for assembly. |
2. | Brown the ground meat, then drain it. Press the draining beef to remove excess fat. After draining the ground beef, continue cooking it. |
3. | Add the onions and them sauté for about two minutes or until the onions are tender. |
4. | Add the Southwest Spice Blend, garlic powder, cumin seed, and salt. Blend the mixture well, then bring the mixture to a simmer. Simmer for 5 minutes. |
5. | Add the tomato paste and lemon juice to meat mixture. Blend the ingredients together and cook until the mixture turns dark red. |
6. | Stir in the water and bring the mixture to a simmer. Cook for 25 - 30 minutes. Stir the mixture occasionally to prevent sticking. CCP: Heat to 155 degrees F or higher for 17 seconds at the completion of the cooking process. If the manufacturer instructions on the package or case have a higher temperature, follow those recommendations. |
7. | For the toppings:
CCP: Cover and refrigerate at 41 degrees F or lower until ready for service. |
8. | Warm the taco shells according to the package directions. |
9. | Before serving, or on serving line, fill each shell with #20 scoop meat mixture. Serve preportioned lettuce and tomato mixture, salsa, and ½ ounce of cheese on the side with meat-filled tortillas. Instruct students to "build" their own tacos. CCP: Hold tacos in the warmer at 135 degrees F or higher until ready for service. |
10. | Portion 2 taco with trimmings, salsa, and cheese per serving. Each portion provides 3 oz. eq. meat/meat alternate, 1 oz. eq. of whole grain, 1/8 cup of other vegetable and 1/8 cup of red/orange vegetable. CCP: Hold and maintain taco meat at a minimum temperature of 135 degrees F or higher. Check temperature every 30 minutes. Unassembled leftovers should be covered, labeled, and dated. Quick chill within 2 hours to 70 degrees F or lower and from 70 to 41 degrees F or lower within an additional 4 hours. |
Production Notes
Thaw the ground beef and onions in the refrigerator. Drain the thawed onions before adding them to the recipe.
Purchasing Guide
Use USDA Foods or Department of Defense (DoD) products when available.
Miscellaneous Notes
-Refer to the USDA FNS Food Buying Guide for School Meal Programs and/or the item's product -formulation statement for quantities to purchase if the recipe is altered.
- If changes are made in ingredients, check the crediting information and re-calculate the nutrition analysis.