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
- Brown ground beef. Drain. Continue immediately.
- 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.
- Combine lettuce and tomatoes. Toss lightly. Refrigerate until ready to serve.
- 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.
- Assemble each salad as follows, or in preferred order:
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.