MEASURE (FOR 100 SERVINGS)
Pan Release Spray, Vegetable Oil, #2514
10 second spray
Onions, Frozen, Diced, #1610
1 1/4 cups
Beef Crumbles, #100134
Spice Blend MS, Southwest, No Salt, #2735
Garlic Powder, #2709
Salt, Table, #2219
Cumin Seed, Ground, #2706
Paste, Tomato, #10 Can, #2825
1 quart + 2 1/2 cups
Lemon Juice, Canned/Bottled, #2247
Water, Municipal, Mississippi
1 quart + 3 cups
Tortilla, Soft Flour, 6”, #1221
Salsa, Bulk, #A237-USDA Foods
3 quarts + 1/2 cup
Cheese, Cheddar, Low Fat, Shredded, USDA, #B027
1 pound + 9 ounces
Cheese, Mozzarella, Shredded, USDA
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
Thaw beef crumbles according to package directions.
Spray a braising pan with food release spray. Add the onions and saute for about 2 minutes, or until onion is tender.
Add the thawed beef crumbles and stir until the mixture is combined. Do not use frozen beef crumbles in recipes.
Add the Southwest Spice Blend, garlic powder, cumin seed, and salt. Blend the mixture well, then bring to simmer. Then simmer for 2 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. Transfer to steamtable pans, cover and hold in warmer until ready for assembly.
CCP: Heat to 155 degrees F or higher for 15 seconds at the completion of the cooking process.
Warm the tortillas according to the package directions.
Rinse tomatoes under cool, running water. Drain thoroughly.
CCP: Hold under refrigeration (41 degrees F or lower) until ready for service. Check temperature every 30 minutes. Cover, label, and date any leftovers.
Before serving or on serving line, fill each tortilla with a #20 scoop meat mixture. Serve preportioned lettuce and tomato mixture salsa, and ½ ounce 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.
Portion 1 taco with trimmings per serving. Each portion provides 2 oz. eq. meat/meat alternate, 1 oz. eq. of enriched grain, 1/8 cup of red/orange vegetable, and 1/8 cup other 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.
1 serving of Beef Taco With Soft Tortilla
To assemble a "pocket" tortilla, lay tortilla on a flat surface.
Fold 2 opposite sides of the tortilla 1 inch towards the middle
Fold bottom of tortilla up almost in half
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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