MEASURE (FOR 100 SERVINGS)
Beef, Ground, 80/20, #1001
21 pounds + 4 ounces
Onions, Frozen, Diced, #1610
2 1/2 cups + 2 tablespoons
Spice Blend MS, Southwest, No Salt, #2735
Garlic Powder, #2709
Cumin Seed, Ground, #2706
Salt, Table, #2219
Paste, Tomato, #10 Can, #2825
1 quart + 2 1/2 cups
Lemon Juice, Canned/Bottled, #2247
Water, Municipal, Mississippi
1 quart + 3 cups
Taco Shell, Crunchy, WGR, #2140
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
2 pounds + 2 ounces
Tomatoes, Whole, Red, Ripe, Raw, #4110
1 pound + 4 ounces
Brown the ground meat and then drain it. Press the draining beef to remove excess fat. After draining the ground beef, continue cooking it.
Add the onions to the beef and sauté them for about 5 minutes, or until the onions are tender.
Add the Southwest Spice Blend, garlic powder, cumin seed, and salt. Blend the mixture well, then bring to simmer. Then simmer for 5 minutes.
Add the tomato paste and lemon juice to meat mixture. Blend the ingredients together and cook until the mixture turns dark red.
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.
Warm the taco shells according to the package directions.
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 ½ ounce of cheese on the side with meat-filled tortillas. Instruct students to "build" their own tacos.
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 of 135 degrees F or higher. Check temperature every 30 minutes. 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 within an additional 2 hours.
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.
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