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Taco Olé with Chips
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
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 pound(s) + 10 ounce(s) |
Spice Blend MS, Southwest, No Salt, #562 | 3/4 cup(s) |
Cumin Seed, Ground, #319 | 2 tablespoon(s) |
Onions, Yellow, Diced 1/4", Raw, #610 | 10 ounce(s) |
Paste, Tomato, #10 Can, #266 | 3 1/2 cup(s) |
Garlic Powder, #331 | 3 tablespoon(s) |
Salt, Table, #343 | 1 teaspoon(s) |
Water, Municipal, Mississippi | 1 quart(s) + 3 cup(s) |
Lemon Juice, Canned/Bottled, #398 | 1/3 cup(s) |
Salad Mix, Green, Iceberg, Etc. #607 | 4 pound(s) |
Tomatoes, Whole, Red, Ripe, Raw, #631 | 1 pound(s) + 12 ounce(s) |
Cheese, American, Grated/Shredded, #60 | 1 pound(s) + 8 ounce(s) |
Cheese, Mozzarella, Shredded, #58 | 1 pound(s) + 8 ounce(s) |
Salsa, Mild, Bulk, #269 | 1/2 gallon(s) |
Chips, Tortilla, Light Salt, Bulk, #228 | 6 pound(s) + 4 ounce(s) |
DIRECTIONS
1. | Brown ground beef and drain. Press draining beef to remove excess fat. After draining ground beef, return to pan to continue cooking. CCP: Heat to 160 degrees F or higher for 15 seconds at the completion of the cooking process. |
2. | Add Southwest spice blend, ground cumin seed, onions, tomato paste, garlic powder, and salt to browned meat. Blend well and simmer until onions are tender. Add water and lemon juice and bring to boil. Reduce heat. |
3. | Simmer for 25 - 30 minutes. Then keep warm until ready for service. CCP: Heat to 160 degrees F or higher for 15 seconds at the completion of the cooking process. |
4. | Combine lettuce and tomatoes. Toss lightly. CCP: Hold under refrigeration (41 degrees F or lower) until ready for service. Check temperature every 30 minutes. Cover, label, and date any leftovers. |
5. | Combine cheeses and weigh 1/2 ounce to determine portion size and serve in portion container. |
6. | Portion a #20 scoop of taco meat, 1/2 ounce of shredded cheese, 1 ounce of tortilla chips, 1/4 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 under refrigeration (41 degrees F or lower) until ready for service. Check temperature every 30 minutes. Cover, label, and date any leftovers. |
Production Notes
Use commodity products when available.
Serving Notes
Lettuce and tomatoes may be served on the side, instead of place on top of the Taco Olé.
Nutrients Per Serving
Illustrated Steps for Preparation of Taco Olé with Chips
| 1. |  One serving of Taco Olé | 2. |  Alternate serving of lettuce and tomatoes for the Taco Olé |