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Taco Salad
Source: U.S. Department of Defence

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SALADS, SALAD DRESSINGS, AND RELISHES No.M 028 00
TACO SALAD
Yield 100
Portion 1-1/2 Cups
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
307 cal
29 g
18 g
14 g
41 mg
908 mg
187 mg
Ingredient
Weight
Measure
Issue
CHILI CON CARNE
3 gal 1 qts
LETTUCE,ROMAINE,FRESH,CHOPPED
8 lbs
4 gal 1/4 qts
8-1/2 lbs
ONIONS,FRESH,SLICED
12-1/8 oz
3 cup
13-1/2 oz
5-1/8 lbs
3 qts 1 cup
5-1/4 lbs
TOMATOES,FRESH,THIN WEDGES
CHEESE,CHEDDAR,SHREDDED
3-1/8 lbs
3 qts 1/2 cup
CORN CHIPS
3-1/8 lbs
TACO SAUCE
3 qts 2 cup
Method
1 Prepare 1/2 recipe Chili Con Carne, Recipe No. L 028 00 or Chili Con Carne with Beans, Recipe No. L 059 00. Keep hot for use in
Step 5. CCP: Internal temperature must reach 155 F. or higher for 15 seconds.
2 Tear lettuce into pieces.
3 Combine lettuce, onions, and tomatoes. Toss lightly.
4 Place 1 cup salad mixture in each soup bowl.
5 Ladle 1/2 cup hot chili over each salad.
6 Sprinkle 2 tablespoons cheese over each salad.
7 Sprinkle 6 to 9 corn chips and 2 tablespoons taco sauce over each salad.
8 Serve immediately. Taco Salad may be served with sour cream or guacamole.
Notes
1 In Steps 5 and 6, add chili and cheese just before serving to prevent wilted lettuce and unappetizing appearance.



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Taco Salad

Yield: 100 Portion: 1-1/2 Cups
Calories: 307 cal
Carbohydrates: 29 g
Protein: 18 g
Fat: 14 g
Cholesterol: 41 mg
Sodium: 908 mg
Calcium: 187 mg

Ingredient Weight Measure Issue
CHILI CON CARNE 3 gal 1 qts
LETTUCE,ROMAINE,FRESH,CHOPPED 8 lbs 4 gal 1/4 qts 8-1/2 lbs
ONIONS,FRESH,SLICED 12-1/8 oz 3 cup 13-1/2 oz
TOMATOES,FRESH,THIN WEDGES 5-1/8 lbs 3 qts 1 cup 5-1/4 lbs
CHEESE,CHEDDAR,SHREDDED 3-1/8 lbs 3 qts 1/2 cup
CORN CHIPS 3-1/8 lbs
TACO SAUCE 3 qts 2 cup

Method:
1 Prepare 1/2 recipe Chili Con Carne, Recipe No. L 028 00 or Chili Con Carne with Beans, Recipe No. L 059 00. Keep hot for use in
Step 5. CCP: Internal temperature must reach 155 F. or higher for 15 seconds.
2 Tear lettuce into pieces.
3 Combine lettuce, onions, and tomatoes. Toss lightly.
4 Place 1 cup salad mixture in each soup bowl.
5 Ladle 1/2 cup hot chili over each salad.
6 Sprinkle 2 tablespoons cheese over each salad.
7 Sprinkle 6 to 9 corn chips and 2 tablespoons taco sauce over each salad.
8 Serve immediately. Taco Salad may be served with sour cream or guacamole.
Notes
1 In Steps 5 and 6, add chili and cheese just before serving to prevent wilted lettuce and unappetizing appearance.

If you wish to link to this page, you can do so by referring to the URL address below this line.

https://theodora.com/recipies/salads_and_dressings/taco_salad.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence