Source: U.S. Department of Defence
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Tacos (Ground Beef)
Source: U.S. Department of Defence | |
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 MEAT, FISH, AND POULTRY No.L 034 00
TACOS (GROUND BEEF)
Yield 100
Portion 2 Tacos
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
443 cal
21 g
32 g
26 g
106 mg
810 mg
259 mg
Ingredient
Weight
Measure
Issue
TACO SAUCE
3 qts 2 cup
BEEF,GROUND,BULK,RAW,90% LEAN
22 lbs
SALT
2-1/3 oz
1/4 cup
PEPPER,RED,GROUND
<1/16th oz
1/8 tsp
CUMIN,GROUND
1/4 oz
1 tbsp
1/2 oz
1 tbsp
GARLIC POWDER
CHILI POWDER,LIGHT,GROUND
2-1/8 oz
1/2 cup
FLOUR,WHEAT,GENERAL PURPOSE
10-1/4 oz
2-3/8 cup
SHELLS,TACO,CORN
4-2/3 lbs
200 each
CHEESE,CHEDDAR,GRATED
6 lbs
1 gal 2 qts
LETTUCE,ICEBERG,FRESH,CHOPPED
5-7/8 lbs
3 gal
6-1/4 lbs
ONIONS,FRESH,CHOPPED
3-1/8 lbs
2 qts 1 cup
3-1/2 lbs
Method
1 Prepare 1 recipe Taco Sauce Recipe No. O 007 00 or utilize prepared Taco Sauce.
2 Cook beef until beef loses its pink color; stir to break apart. Drain fat.
3 Combine salt, red pepper, cumin, garlic, chili powder, and flour; add to beef. Saute 5 minutes. CCP: Internal temperature must
reach 155 F. or higher for 15 seconds. Hold at 140 F. or higher for use in Step 6.
4 Arrange taco shells on sheet pans. Using a convection oven, bake 2 to 3 minutes at 325 F. on high fan, open vent until just heated.
5 Place 1/4 cup meat filling in each taco; line up next to each other in steam table pan. CCP: Hold for service at 140 F. or higher.
6 Just before serving, top each taco with 2 tablespoons cheese, 2-1/3 tablespoons lettuce, 2 teaspoons onions, and 1 tablespoon taco
sauce.
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| Yield: 100 | Portion: 2 Tacos |
| Calories: | 443 cal |
| Carbohydrates: | 21 g |
| Protein: | 32 g |
| Fat: | 26 g |
| Cholesterol: | 106 mg |
| Sodium: | 810 mg |
| Calcium: | 259 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| TACO SAUCE | 3 qts 2 cup | ||
| BEEF,GROUND,BULK,RAW,90% LEAN | 22 lbs | ||
| SALT | 2-1/3 oz | 1/4 cup | |
| PEPPER,RED,GROUND | <1/16th oz | 1/8 tsp | |
| CUMIN,GROUND | 1/4 oz | 1 tbsp | |
| GARLIC POWDER | 1/2 oz | 1 tbsp | |
| CHILI POWDER,LIGHT,GROUND | 2-1/8 oz | 1/2 cup | |
| FLOUR,WHEAT,GENERAL PURPOSE | 10-1/4 oz | 2-3/8 cup | |
| SHELLS,TACO,CORN | 4-2/3 lbs | 200 each | |
| CHEESE,CHEDDAR,GRATED | 6 lbs | 1 gal 2 qts | |
| LETTUCE,ICEBERG,FRESH,CHOPPED | 5-7/8 lbs | 3 gal | 6-1/4 lbs |
| ONIONS,FRESH,CHOPPED | 3-1/8 lbs | 2 qts 1 cup | 3-1/2 lbs |
| Method: | |
|
1 Prepare 1 recipe Taco Sauce Recipe No. O 007 00 or utilize prepared Taco Sauce. 2 Cook beef until beef loses its pink color; stir to break apart. Drain fat. 3 Combine salt, red pepper, cumin, garlic, chili powder, and flour; add to beef. Saute 5 minutes. CCP: Internal temperature must reach 155 F. or higher for 15 seconds. Hold at 140 F. or higher for use in Step 6. 4 Arrange taco shells on sheet pans. Using a convection oven, bake 2 to 3 minutes at 325 F. on high fan, open vent until just heated. 5 Place 1/4 cup meat filling in each taco; line up next to each other in steam table pan. CCP: Hold for service at 140 F. or higher. 6 Just before serving, top each taco with 2 tablespoons cheese, 2-1/3 tablespoons lettuce, 2 teaspoons onions, and 1 tablespoon taco sauce. |
If you wish to link to this page, you can do so by referring to the URL address below this line.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence