Soft Beef Taco (Enriched)-Merchants

Meal Component Contribution:
2 oz. eq. meat/meat alternate, 1 oz. eq. enriched grain, 1/8 cup red/orange vegetable, 1/8 cup other vegetable
Number of Portions: 100 Size of Portion: 1 taco
Recipe HACCP Process: #2 - Same day service

Meat/Meat Alternate
Enriched Grain
Vegetables (Red/Orange)
Vegetables (Other)

INGREDIENT	MEASURE (FOR 100 SERVINGS)
Beef, Gound, 80/20, #1001	13 pounds
Onions, Frozen, Diced, #1610	1 quart
Spice Blend MS, Southwest, No Salt, #2735	1 1/2 cup
Garlic Powder, #2709	1/4 cup + 2 teaspoons
Cumin Seed, Ground, #2706	3 tablespoons
Salt, Table, #2723	1 teaspoon
Paste, Tomato, #10 Can, #2825	1 quart + 2 1/2 cups
Lemon Juice, Canned/Bottled, #2247	1/3 cup
Water, Municipal, Mississippi	1 quart + 3 cups
Tomatoes, Whole, Red, Ripe, Raw, #4110	1 pound + 4 ounces
Salad Mix, Iceberg, Carrot, Red Cabbage, #4012	4 pounds
Cheese, American, Grated/Shredded, #1306	1 pound + 9 ounces
Cheese, Mozzarella, Shredded, #1307	1 pound + 9 ounces
Salsa, Bulk, #2823	3 quarts + 1/2 cup
Tortilla, Soft Flour, 6”, #1221	100 tortillas

DIRECTIONS

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. Transfer the meat mixture to steamtable pans. Cover them and and hold the pans in a warmer until ready for taco assembly. 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 toppings: Rinse the tomatoes under cool, running water then drain them thoroughly. Core the tomatoes and dice them into ½-inch pieces. Combine the tomatoes with the lettuce. Toss the mixture lightly. Portion ¼ cup of the lettuce and tomatoes with #10 scoop or 2 ounce spoodle in individual portion containers. Combine cheeses and portion ½-ounce of cheese in portion containers. Portion 1 ounce of salsa in portion containers. Cover and refrigerate until the time of service. CCP: Hold under refrigeration (41 degrees F or lower) until ready for service. Check temperature every 30 minutes. Cover, label, and date any leftovers.
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. Tortillas can also be folded into a "pocket". Pictures 2 through 5 demonstrate the steps to assemble a "pocket" tortilla. CCP: Hold tacos in the warmer at 135 degrees F or higher until ready for service.
10.	Portion one taco with trimmings, salsa, and cheese per serving. Each portion provides 2 oz. eq. meat/meat alternate, 1 oz. eq. of enriched 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. CCP: Cover and hold the toppings under refrigeration (41 degrees F or lower) until ready for service. Check temperature every 30 minutes. Cover, label, and date any leftovers. Refrigerate at 41 degrees F or lower.

Production Notes

Thaw the ground beef and onions in the refrigerator. Drain the thawed onions before adding them to the recipe.

Purchasing Guide

Use USDA Foods or Department of Defense (DoD) products when available.

Miscellaneous Notes

-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.

Nutrients Per Serving

Calories

281

Carbohydrates

23.40 g

Dietary Fiber

1.50 g

Protein

13.60 g

Sodium

596.00 mg

Total Fat

15.00 g

Sat. Fat

6.80 g

Trans Fat

0.00 g

Illustrated Steps for Preparation of Soft Beef Taco (Enriched)-Merchant

1.	1 serving of Beef Taco With Soft Tortilla in a tortilla	2.	To assemble a "pocket" tortilla, lay tortilla on a flat surface.
3.	Fold 2 opposite sides of the tortilla 1 inch towards the middle	4.	Fold bottom of tortilla up almost in half
5.	Stuff the "pocket" with filling (such as taco meat). These can be stack up in a half size sheet pans for easy service.

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