Source: U.S. Department of Defence
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Taco Burger
Source: U.S. Department of Defence | |
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 SANDWICHES No.N 040 00
TACO BURGER
Yield 100
Portion 1 Sandwich
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
348 cal
27 g
24 g
16 g
70 mg
580 mg
168 mg
Ingredient
Weight
Measure
Issue
BEEF,GROUND,BULK,RAW,90% LEAN
16 lbs
FLOUR,WHEAT,GENERAL PURPOSE
10-1/4 oz
2-3/8 cup
WATER,WARM
7-1/3 lbs
3 qts 2 cup
TOMATO PASTE,CANNED
1-1/3 lbs
2-1/4 cup
CHILI POWDER,DARK,GROUND
8-1/2 oz
2 cup
1-1/8 oz
1/4 cup 1-2/3 tbsp
CUMIN,GROUND
SALT
1-1/4 oz
2 tbsp
PEPPER,RED,CRUSHED
1/8 oz
1 tbsp
9-1/2 lbs
100 each
ROLL,SANDWICH BUNS,SPLIT
CHEESE,AMERICAN,SLICED
3-1/8 lbs
50 sl
4 lbs
2 gal 1/4 qts
4-1/3 lbs
LETTUCE,ICEBERG,FRESH,SHREDDED
Method
1 Cook beef in steam-jacketed kettle or stock pot until beef loses its pink color, stirring to break apart. Drain or skim off excess fat.
2 Sprinkle flour over cooked beef. Stir well. Cook about 5 minutes or until flour is absorbed, stirring occasionally.
3 Combine water, tomato paste, chili powder, cumin, salt and red pepper; mix well. Bring to a boil; simmer 2 to 3 minutes or until
thoroughly heated.
4 Combine sauce with beef mixture; mix well. Simmer 2 to 3 minutes. CCP: Internal temperature must reach 155 F. or higher for 15
seconds.
5 On bottom half of bun, place 1/2 slice cheese, 1/3 cup meat mixture, and 2-1/2 tablespoons lettuce. Cover with top half of bun.
Serve hot. CCP: Hold for service at 140 F. or higher.
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https://theodora.com/recipies/sandwiches/taco_burger.html Copyright © 1995-2019 ITA all rights reserved.
|
| Yield: 100 | Portion: 1 Sandwich |
| Calories: | 348 cal |
| Carbohydrates: | 27 g |
| Protein: | 24 g |
| Fat: | 16 g |
| Cholesterol: | 70 mg |
| Sodium: | 580 mg |
| Calcium: | 168 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| BEEF,GROUND,BULK,RAW,90% LEAN | 16 lbs | ||
| FLOUR,WHEAT,GENERAL PURPOSE | 10-1/4 oz | 2-3/8 cup | |
| WATER,WARM | 7-1/3 lbs | 3 qts 2 cup | |
| TOMATO PASTE,CANNED | 1-1/3 lbs | 2-1/4 cup | |
| CHILI POWDER,DARK,GROUND | 8-1/2 oz | 2 cup | |
| CUMIN,GROUND | 1-1/8 oz | 1/4 cup 1-2/3 tbsp | |
| SALT | 1-1/4 oz | 2 tbsp | |
| PEPPER,RED,CRUSHED | 1/8 oz | 1 tbsp | |
| ROLL,SANDWICH BUNS,SPLIT | 9-1/2 lbs | 100 each | |
| CHEESE,AMERICAN,SLICED | 3-1/8 lbs | 50 sl | |
| LETTUCE,ICEBERG,FRESH,SHREDDED | 4 lbs | 2 gal 1/4 qts | 4-1/3 lbs |
| Method: | |
|
1 Cook beef in steam-jacketed kettle or stock pot until beef loses its pink color, stirring to break apart. Drain or skim off excess fat. 2 Sprinkle flour over cooked beef. Stir well. Cook about 5 minutes or until flour is absorbed, stirring occasionally. 3 Combine water, tomato paste, chili powder, cumin, salt and red pepper; mix well. Bring to a boil; simmer 2 to 3 minutes or until thoroughly heated. 4 Combine sauce with beef mixture; mix well. Simmer 2 to 3 minutes. CCP: Internal temperature must reach 155 F. or higher for 15 seconds. 5 On bottom half of bun, place 1/2 slice cheese, 1/3 cup meat mixture, and 2-1/2 tablespoons lettuce. Cover with top half of bun. Serve hot. CCP: Hold for service at 140 F. or higher. |
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