MEASURE (FOR 100 SERVINGS)
Beef, Ground, 80/20, #1001
13 pounds + 10 ounces
Onions, Frozen, Diced, #1610
Spice Blend MS, Southwest, No Salt, #2735
Garlic Powder, #2709
Salt, Table, #2219
Cumin Seed, Ground, #2706
Paste, Tomato, #10 Can, #2825
1 quarts + 2 1/2 cups
Lemon Juice, Canned/Bottled, #2247
Water, Municipal, Mississippi
1 quarts + 3 cups
Tortilla, Soft Flour, 6”, #1221
Salsa, Bulk, #A237-USDA Foods
Cheese, Cheddar, Low Fat, Shredded, USDA, #B027
1 pounds + 9 ounces
Cheese, Mozzarella, Shredded, USDA
1 pounds + 9 ounces
Salad Mix, Iceberg, Carrot, Red Cabbage, #4012
2 pounds + 2 ounces
Tomatoes, Whole, Red, Ripe, Raw, #4110
1 pounds + 4 ounces
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 a 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 tortillas according to package directions.
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 #20 scoop meat mixture. Serve preportioned lettuce and tomato mixture salsa, and 1/2 ounce cheese on the side with meat-filled tortillas. Instruct students to "build" their own tacos.
Portion 1 taco with trimmings per serving. Each portion provides 2 oz. eq. meat/meat alternate, 1 oz. eq. of enriched grain, 1/4 cup of red/orange vegetable, and 1/4 cup other 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.
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 in a tortilla that been folded
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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