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Beef Taco with Crispy Shell
2 oz. eq. meat/meat alternate, 1 oz. eq. whole grain, 1/4 cup of red/orange vegetable, 1/4 cup of other vegetable
Number of Portions: 100 Size of Portion: 1 taco
Recipe HACCP Process: #2 - Same day service
- Meat/Meat Alternate
- Whole Grains
- Vegetables (Other)
- Vegetables (Red/Orange)
INGREDIENT | MEASURE (FOR 100 SERVINGS) |
|---|---|
Beef, Ground, 80/20, #3 | 13 5/8 pound(s) |
Onions, Frozen, Chopped, #72 | 2 5/8 cup(s) |
Spice Blend MS, Southwest, No Salt, #562 | 1 cup(s) |
Garlic Powder, #331 | 3 tablespoon(s) |
Cumin Seed, Ground, #319 | 2 tablespoon(s) |
Salt, Table, #343 | 1 teaspoon(s) |
Paste, Tomato, #10 Can, #266 | 6 1/2 cup(s) |
Lemon Juice, Canned/Bottled, #398 | 1/3 cup(s) |
Water, Municipal, Mississippi | 1 3/4 quart(s) |
Taco Shell, Crunchy, WGR, #416 | 100 shell(s) |
Salsa, Mild, Bulk, #269 | 1/2 gallon(s) |
Cheese, American, Grated/Shredded, #60 | 1 pound(s) + 9 ounce(s) |
Cheese, Mozzarella, Shredded, #58 | 1 pound(s) + 9 ounce(s) |
Salad Mix, Green, Iceberg, Etc. #607 | 2 pound(s) + 2 ounce(s) |
Tomatoes, Whole, Red, Ripe, Raw, #631 | 1 pound(s) + 4 ounce(s) |
DIRECTIONS
1. | Brown ground meat and drain. Press draining beef to remove excess fat. After draining ground beef, continue cooking. |
2. | Add onions and sauté for about two minutes or until onion is tender. |
3. | Add Southwest spice blend, garlic powder, cumin seed, and salt. Blend well, then bring to simmer. |
4. | Add tomato paste and lemon juice to meat mixture, blend, and cook until mixture turns dark red. |
5. | 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. |
6. | Warm taco shells according to package directions. |
7. | For toppings:
CCP: Cover and refrigerate at 41 degrees F or lower until ready for service. |
8. | Before serving or on serving line, fill each shell with #20 scoop meat mixture. Serve preportioned lettuce and tomato mixture, salsa, and 1/2 ounce of cheese on the side with meat-filled tortillas. Instruct students to "build" their own tacos. |
9. | Portion 1 taco with trimmings, salsa, and cheese per serving. Each portion provides 2 oz. eq. meat/meat alternate, 1 oz. eq. of whole grain, 1/4 cup of other vegetable and 1/4 cup of red/orange 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. |
Production Notes
Use commodity products when available.