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 |
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 oppings:
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.
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Thaw the ground beef and onions in the refrigerator. Drain the thawed onions before adding them to the recipe.
Use USDA Foods or Department of Defense (DoD) products when available.
-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.