MEASURE (FOR 100 SERVINGS)
Beef, Ground, 80/20, #1001
13 pounds + 10 ounces
Spice Blend MS, Southwest, No Salt, #2735
Cumin Seed, Ground, #2706
Onions, Yellow, Diced 1/4", Raw, #4009
1 1/4 cups
Paste, Tomato, #10 Can, #2825
3 1/2 cups
Garlic Powder, #2709
Salt, Table, #2219
Water, Municipal, Mississippi
1 quart + 3 cups
Lemon Juice, Canned/Bottled, #2247
Salad Mix, Iceberg, Carrot, Red Cabbage, #4012
Tomatoes, Whole, Red, Ripe, Raw, #4110
1 pound + 12 ounces
Cheese, American, Grated/Shredded, #1306
1 pound + 8 ounces
Cheese, Mozzarella, Shredded, #1307
1 pound + 8 ounces
Salsa, Bulk, #2823
Chips, Tortilla, Light Salt, Bulk, #2125
6 pounds + 4 ounces
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.
Add the Southwest Spice Blend, ground cumin seed, onions, tomato paste, garlic powder, and salt to the browned meat. Blend the mixture 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.
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 15 seconds at the completion of the cooking process.
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.
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.
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.
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.
Lettuce and tomatoes may be served on the side, instead of placing on top of the Taco Olé.
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