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Crispy Beef Taco (WGR)-USDA (with BC)
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 Crumbles, #100134 | 18 pounds + 4 ounces |
Pan Release Spray, Vegetable Oil, #2514 | 10 second spray |
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 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. | Thaw the beef crumbles and onions in the refrigerator. Drain the onions and the beef crumbles thoroughly before adding them to the recipe. CCP: Hold under refrigeration (41 degrees F. or lower) until ready for assembly. |
2. | Spray a braising pan with food release spray. |
3. | Add the onions and saute for about 2 minutes, or until the onion is tender. |
4. | Add the thawed beef crumbles and stir until the mixture is combined. DO NOT use frozen beef crumbles in recipes. |
5. | 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. |
6. | Add the tomato paste and lemon juice to meat mixture. Blend the ingredients together and cook until the mixture turns dark red. |
7. | 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 160 degrees F or higher for 15 seconds at the completion of the cooking process. If the manufacturer instructions on the package or case have a higher temperature, follow those recommendations. |
8. | Warm the taco shells according to the package directions. |
9. | For toppings:
CCP: Cover and refrigerate at 41 degrees F or lower until ready for service. |
10. | 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. |
11. | 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
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.