TACOS (GROUND BEEF)

Ingredients

TACO SAUCE
3 qts 2 cup
BEEF,GROUND,BULK,RAW,90% PEPPER,RED,GROUND
<1/16th oz
1/8 tsp
Ingredient Weight Measure Issue
LEAN 22 lbs
SALT 2-1/3 oz 1/4 cup
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.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
443 cal 21 g 32 g 26 g 106 mg 810 mg 259 mg

Portion

2 Tacos

Yield

100


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