Ingredients
- Turkey, ground, raw (5 pounds, 8 ounces), no more than 15% fat 5.5 pounds
- Beef, ground, raw no more than 15% fat 2 pounds
- *Onions, fresh, diced 8 ounces
- Salt, kosher 1 tablespoon
- Garlic powder (1 tablespoon, 1½ teaspoons) 1.5 tablespoons
- Pepper, ground, black or white 2 teaspoons
- Ancho chili powder OR 2 tablespoons of Mexican seasoning mix (see notes section) 2 tablespoons
- Chili powder ¼ cup
- Cumin, ground (1 tablespoon, 1½ teaspoons) 1.5 tablespoons
- Tomato paste, canned, no salt added (1 pound, 6 ounces) 1.375 pounds
- *Peppers, jalapenos, fresh, diced 2 ounces
- Paprika 1½ teaspoons
- Onion powder 1½ teaspoons
- Water (1 quart, 1 cup) 1.25 quarts
- Rice, brown, long-grain, regular, dry, parboiled (1 pound, 9 ounces) 1.563 pounds
- *Lettuce, romaine, fresh, leaves, rinsed, dry (3 pounds, 2 ounces) 3.125 pounds
- *Tomatoes, fresh, diced (1 pound, 13 ounces) 1.813 pounds
- Cheese, low-fat, cheddar, shredded 1 pound
- Taco shell pieces, whole-grain 2 pounds
Instructions
- Place ground turkey and ground beef in a large stock pot. Cook uncovered over medium-high heat for 5-8 minutes. Stir often until meat is well done.
- Remove meat from heat. Drain turkey and beef in a colander. Return meat to heat.
- Add onions, salt, garlic powder, pepper, ancho chili powder, chili powder, cumin, tomato paste, jalapeno peppers, paprika, and onion powder. Simmer uncovered over medium heat for 5-7 minutes.
- Set aside for step 21.
- Boil water.
- Place 2 cups brown rice (12½ ounces) in each half steam table pan (12″ x 20″ x 2½”).
- For 25 servings, use 1 pan. For 50 servings, use 2 pans.
- Pour boiling water (2½ cups per steam table pan) over brown rice. Stir. Cover pans tightly.
- Bake:
- Conventional oven: 350° F for 40 minutes.
- Convection oven: 325° F for 40 minutes.
- Steamer: 5 pound pressure for 25 minutes.
- Remove cooked rice from oven and let stand covered for 5 minutes. Stir rice.
- Set aside for step 20.
- Assembly: (2 lettuce leaves and 1 souffle cup per serving).
- Place 16 small paper boat containers on a sheet pan (18″ x 26″ x 1″). For 25 servings, use 2 pans. For 50 servings, use 4 pans.
- Place two lettuce leaves in each paper boat container. Set aside for step 26.
- Place 25 individual souffle cups on a sheet pan (18″ x 26″ x 1). For 25 servings, use 1 pan. For 50 servings, use 2 pans.
- First layer:
- Using a No. 24 scoop, portion ⅓ cup 1 tablespoon ¾ teaspoon (about 1.3 ounces) rice in each souffle cup.
- Second layer:
- Using a No. 16 scoop, portion ¼ cup 1⅓ teaspoons (about 2.1 ounces) meat mixture over rice.
- Third layer:
- Using a No. 40 scoop, portion 1 tablespoon (about ¾ ounces) tomatoes over meat mixture.
- Fourth layer:
- Using a No. 40 scoop, portion 1 tablespoon (about ⅓ ounce) cheese over tomatoes.
- Sprinkle ⅓ cup (about .64 ounces) taco shell pieces evenly over each cup.
- Instruct students to “build” their own lettuce wraps using the contents of their souffle cups.
- Serve 2 lettuce leaves and 1 souffle cup.
Recipe Notes
CCP: Heat to 165° F or higher for at least 15 seconds.
CCP: Hold for hot service at 140° F or higher.
CCP: Heat to 140° F or higher.
Notes: *See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.
Cooking Process #2: Same Day Service
Mexican Seasoning Mix: 3/4 cup (about 4 1/2 oz) Combine 1 Tbsp dried oregano, 1 Tbsp garlic powder, 1/4 tsp ground cinnamon, 2 tsp sugar, 2 Tbsp chili powder, 1 Tbsp ground cumin, 1 Tbsp 2 tsp paprika, 1 Tbsp 2 tsp onion powder, 2 Tbsp dried minced onion, and 2 tsp salt.