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Taco Olé with Chips - USDA Foods
2 oz. eq. meat/meat alternate, 1 oz. eq. whole grain, 1/8 cup red/orange vegetable, 1/8 cup other vegetable
Number of Portions: 100 Size of Portion: 1 serving-see step 6 for portion
Recipe HACCP Process: #2 - Same day service
- Meat/Meat Alternate
- Whole Grains
- Vegetables (Red/Orange)
- Vegetables (Other)
INGREDIENT | MEASURE (FOR 100 SERVINGS) |
|---|---|
Beef, Ground, 80/20, #1001 | 13 pounds + 10 ounces |
Spice Blend MS, Southwest, No Salt, #2735 | 3/4 cups |
Cumin Seed, Ground, #2706 | 2 tablespoons |
Onions, Yellow, Diced 1/4", Raw, #4009 | 1 1/4 cups |
Paste, Tomato, #10 Can, #2825 | 3 1/2 cups |
Garlic Powder, #2709 | 3 tablespoons |
Salt, Table, #2219 | 1 teaspoon |
Water, Municipal, Mississippi | 1 quart + 3 cups |
Lemon Juice, Canned/Bottled, #2247 | 1/3 cup |
Salad Mix, Iceberg, Carrot, Red Cabbage, #4012 | 4 pounds |
Tomatoes, Whole, Red, Ripe, Raw, #4110 | 1 pound + 12 ounces |
Cheese, American, Grated/Shredded, USDA | 1 pounds + 8 ounces |
Cheese, Mozzarella, Shredded, USDA | 1 pounds + 8 ounces |
Salsa, Bulk, #A237-USDA Foods | 2 quarts |
Chips, Tortilla, Light Salt, Bulk, #2125 | 6 pounds + 4 ounces |
DIRECTIONS
1. | Brown the ground meat and then drain it. Press the draining beef to remove excess fat. After draining the ground beef, continue to cook it. |
2. | Add the Southwest Spice Blend, ground cumin seed, onions, tomato paste, garlic powder, and salt to browned meat. Blend well and simmer until the onions are tender. Add 1 quart + 3 cups of water and lemon juice, then bring the mixture to a boil. |
3. | Reduce the heat and simmer for 25 - 30 minutes. Then keep it warm until ready for service. 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. |
4. | Dice the tomatoes and combine them with the lettuce. Toss the mixture lightly, then store it in the refrigerator until ready for service. CCP: Hold under refrigeration (41 degrees F or lower) until ready for service. Check temperature every 30 minutes. |
5. | Combine the cheeses and weigh ½ ounce to determine portion size. Portion ½ ounce of cheese in portion containers. CCP: Hold the cheese and salsa under refrigeration (41 degrees F or lower) until ready for service. Check temperature every 30 minutes. |
6. | Portion a #20 scoop of taco meat, ½ ounce of shredded cheese, 1 ounce of tortilla chips, ¼ cup of lettuce and tomato, and 1 ounce of salsa per serving. Each portion provides 2 oz. eq. of meat/meat alternate, 1 oz. eq. of whole grain, 1/8 cup of red/orange vegetable, and 1/8 cup of other vegetable. CCP: Hold and maintain the beef product at a minimum 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 within an additional 2 hours.
CCP: Hold and maintain the lettuce, tomato, cheeses and salsa under refrigeration (41 degrees F or lower). Check the temperature every 30 minutes. Unassembled leftovers should be covered, labeled and dated then refrigerated at 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.
Serving Notes
Lettuce and tomatoes may be served on the side, instead of placing on top of the Taco Olé.