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Crispy Beef Taco (WGR)
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 | 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 |
Taco Shell, Crunchy, WGR, #2140 | 200 shells |
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 |
Salad Mix, Iceberg, Carrot, Red Cabbage, #4012 | 4 pounds + 2 ounces |
Tomatoes, Whole, Red, Ripe, Raw, #4110 | 1 pound + 4 ounces |
DIRECTIONS
1. | If the beef and onions are frozen, thaw them in the refrigerator. Drain the onions thoroughly on the day of assembly. CCP: Hold under refrigeration (41 degrees F. or lower) until ready for assembly. |
2. | Brown the ground meat and then drain it. Press the draining beef to remove excess fat. After draining the ground beef, continue cooking it. |
3. | Add the onions to the beef and sauté them for about 5 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. | Warm the taco shells according to the package directions. |
8. | For toppings:
CCP: Cover and refrigerate at 41 degrees F or lower until ready for service. |
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. |
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 the product at a minimum temperature of 135 degrees F or higher. Check the 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
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.