Taco Salad Wrap, USDA

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

  1. 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.
  2. Remove meat from heat. Drain turkey and beef in a colander. Return meat to heat.
  3. 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.
  4. Set aside for step 21.
  5. Boil water.
  6. Place 2 cups brown rice (12½ ounces) in each half steam table pan (12″ x 20″ x 2½”).
  7. For 25 servings, use 1 pan. For 50 servings, use 2 pans.
  8. Pour boiling water (2½ cups per steam table pan) over brown rice. Stir. Cover pans tightly.
  9. Bake:
    • Conventional oven: 350° F for 40 minutes.
    • Convection oven: 325° F for 40 minutes.
    • Steamer: 5 pound pressure for 25 minutes.
  10. Remove cooked rice from oven and let stand covered for 5 minutes. Stir rice.
  11. Set aside for step 20.
  12. Assembly: (2 lettuce leaves and 1 souffle cup per serving).
  13. 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.
  14. Place two lettuce leaves in each paper boat container. Set aside for step 26.
  15. 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.
  16. First layer:
    • Using a No. 24 scoop, portion ⅓ cup 1 tablespoon ¾ teaspoon (about 1.3 ounces) rice in each souffle cup.
  17. Second layer:
    • Using a No. 16 scoop, portion ¼ cup 1⅓ teaspoons (about 2.1 ounces) meat mixture over rice.
  18. Third layer:
    • Using a No. 40 scoop, portion 1 tablespoon (about ¾ ounces) tomatoes over meat mixture.
  19. Fourth layer:
    • Using a No. 40 scoop, portion 1 tablespoon (about ⅓ ounce) cheese over tomatoes.
  20. Sprinkle ⅓ cup (about .64 ounces) taco shell pieces evenly over each cup.
  21. Instruct students to “build” their own lettuce wraps using the contents of their souffle cups.
  22. 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.