Ingredients
| Romaine lettuce, shredded | 9¾ pounds |
| Spinach, fresh | 3½ pounds |
| Tomatoes, fresh, diced(5¾ pounds) | 12½ cups |
| Red kidney beans, drained and rinsed(2½ #10 cans) | 25 cups |
| Cheddar cheese, shredded(3¼ pounds) | 13 cups |
| Tortilla chips, corn(about 1300 whole chips) | 6¾ pounds |
| Ground beef, raw, 80% lean | 4¼ pounds |
| Taco seasoning(Recipe – Scott’s Taco Seasoning) | ¼ pound |
| Water | 8 cups |
| Salsa(about 106 ounces) | 12 cups |
Instructions
- Wash and prepare the lettuce, spinach, and tomatoes.
- Combine the lettuce and spinach. Toss and array 1 cup of the mixture on each plate.
- Sprinkle 1/8 cup tomato, ¼ cup kidney beans, and 1/8 cup shredded cheddar cheese on each plate.
- Frame each plate with 13 tortilla chips.
- Sauté the ground beef and drain excess fat. Add water and taco seasoning to the ground beef and bring to a boil. Reduce heat, and simmer for 20 to 30 minutes.
- Spoon prepared ¼ cup taco meat over vegetables and serve with 1/8 cup salsa on the side.
Recipe Notes
One serving = 1/4 cup beans, 1/2 ounce cheese, 1/2 ounce beef, 1 cup lettuce and spinach mix, 1/4 cup tomatoes and salsa, 1 ounce or 13 whole corn tortilla chips