Source: MRS 2018
MRS: 108 — Beef (100s)

Crispy Beef Taco

Meal Component Contribution:
2 oz. eq. meat/meat alternate, 1 oz. eq. whole grain, 1/4 cup of red/orange vegetable, 1/4 cup of other vegetable
Number of Portions: 100  Size of Portion: 1 taco
Recipe HACCP Process: #2 - Same day service
Meat/Meat Alternate Whole Grains Vegetables (Other) Vegetables (Red/Orange)
  •  Meat/Meat Alternate
  •  Whole Grains
  •  Vegetables (Other)
  •  Vegetables (Red/Orange)

Beef, Ground, 80/20, #1001
13  pound(s) + 10  ounce(s)
Onions, Frozen, Diced, #1610
2 1/2 cup(s) + 2  tablespoon(s)
Spice Blend MS, Southwest, No Salt, #2735
1  cup(s)
Garlic Powder, #2709
3  tablespoon(s)
Cumin Seed, Ground, #2706
2  tablespoon(s)
Salt, Table, #2219
1  teaspoon(s)
Paste, Tomato, #10 Can, #2825
1  quart(s) + 2 1/2 cup(s)
Lemon Juice, Canned/Bottled, #2247
1/3 cup(s)
Water, Municipal, Mississippi
1 3/4 quart(s)
Taco Shell, Crunchy, WGR, #2140
100  shell(s)
Salsa, Bulk, #2823
2  quart(s)
Cheese, American, Grated/Shredded, #1307
1  pound(s) + 9  ounce(s)
Cheese, Mozzarella, Shredded, #1307
1  pound(s) + 9  ounce(s)
Salad Mix, Iceberg, Carrot, Red Cabbage, #4012
2  pound(s) + 2  ounce(s)
Tomatoes, Whole, Red, Ripe, Raw, #4110
1  pound(s) + 4  ounce(s)


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


Add onions and sauté for about two minutes or until onion is tender.


Add Southwest Spice Blend, garlic powder, cumin seed, and salt. Blend well, then bring to simmer.


Add tomato paste and lemon juice to meat mixture, blend, and cook until mixture turns dark red.


Add water and bring to a simmer and cook for 25 - 30 minutes. Stir occasionally to prevent sticking.

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


Warm taco shells according to package directions.


For toppings:

  1. Dice tomatoes and combine with lettuce, toss lightly, and portion 1/2 cup in portion container.
  2. Combine cheeses and portion 1/2 ounce of cheese in portion container.
  3. Portion 1 ounce of salsa in portion container.
  4. Cover and refrigerate for service.

CCP:  Cover and refrigerate at 41 degrees F or lower until ready for service.


Before serving or on serving line, fill each shell with #20 scoop meat mixture.  Serve preportioned lettuce and tomato mixture, salsa, and 1/2 ounce of cheese on the side with meat-filled tortillas. Instruct students to "build" their own tacos.


Portion 1 taco with trimmings, salsa, and cheese per serving. Each portion provides 2 oz. eq. meat/meat alternate, 1 oz. eq. of whole grain, 1/4 cup of other vegetable and 1/4 cup of red/orange vegetable.

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.

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.

Nutrients Per Serving
20.13 g
Dietary Fiber
3.13 g
13.85 g
432.00 mg
Total Fat
16.67 g
Sat. Fat
7.09 g
Trans Fat
0.00 g

Illustrated Steps for Preparation of Crispy Beef Taco

Brown ground meat and drain.


1 serving of Beef Taco with Crispy Shell


1 serving of Beef Taco with Crispy Shell (alternate service)