Taco Salad, USDA

January 9, 2024

Ingredients

  • Raw ground beef (6 pounds, 6 ounces), no more than 20% fat 6.375 pounds
  • Fresh onions, chopped (or 1 ounce dehydrated onions) 5 ounces
  • Salt, kosher 1 tablespoon
  • Granulated garlic (1 tablespoon, 1½ teaspoons) 1.5 tablespoons
  • Ground black or white pepper 2 teaspoon
  • Canned tomato paste 14 ounces
  • Water (1 quart, 1 cup) 1.25 quarts
  • Chili powder 2 tablespoons
  • Ground cumin (1 tablespoon, 1½ teaspoons) 1.5 tablespoons
  • Paprika 1½ teaspoons
  • Onion powder 1½ teaspoons
  • Fresh lettuce, shredded, chilled 4 pounds
  • Fresh tomatoes, diced, chilled (1 pound, 13 ounces) 1.813 pounds
  • Enriched taco shell pieces or enriched tostada shells (2 pounds, 13 ounces) 2.813 pounds
  • Reduced fat cheddar cheese, shredded (1 pound, 10 ounces) 1.625 pounds

Instructions

  1. Brown ground beef. Drain. Continue immediately.
  2. Add onions, salt, granulated garlic, pepper, tomato paste, water, chili powder, cumin, paprika, and onion powder. Blend well. Bring to boil. Reduce heat. Simmer for 25-30 minutes.
  3. Combine lettuce and tomatoes. Toss lightly. Refrigerate until ready to serve.
  4. Serving suggestions:
    • Assemble each salad as follows, or in preferred order:
      • 1st layer: about 0.9 oz (approximately 1⁄2 cup) taco shell pieces or 1 tostada shell
      • 2nd layer: 1 3⁄4 oz (approximately 3⁄4 cup) lettuce and tomato mixture
      • 3rd layer: No. 12 scoop (1⁄3 cup) meat mixture
      • 4th layer: 1⁄2 oz (approximately 2 Tbsp 1 tsp) shredded cheese OR
        • Pre-portion 1 3⁄4 oz (approximately 3⁄4 cup) lettuce and tomato mixture and 1⁄2 oz (approximately 2 Tbsp 1 tsp) shredded cheese into individual soufflé cups. Refrigerate until service.
        • Transfer meat mixture and taco shell pieces or tostada shells into steam table pans. On each student tray, serve 0.9 oz (approximately 1⁄2 cup) taco shell pieces or 1 tostada shell. Top with No. 12 scoop (1⁄3 cup) meat mixture. Add 1 preportioned soufflé cup of lettuce and tomato mixture and 1 preportioned soufflé cup of shredded cheese. Instruct students to “build” their own taco salad.

Recipe Notes

CCP: Heat to 155° F for 15 seconds.

CCP: Hold for hot service at 135° F or higher.

Special Tip: If desired, serve with taco sauce.

1 salad provides 2 oz equivalent meat/meat alternate, 3⁄4 cup of vegetable, and 1 oz grain equivalent.