Source: U.S. Department of Defence
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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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| 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.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence