Taco Salad Wrap
50 servings (2 taco salad wraps)
Crediting:
2 taco salad wraps provide:
- 2 oz eq meat/meat alternate, ⅜ cup dark green vegetable, ¼ cup red/orange vegetable, and 1 oz eq grain.
PrimeroEdge Recipe Code: SR110056
Ingredients
Taco Salad Wrap
| 2 qt + 3 cups (5 lb 8 oz) Turkey, raw, ground (no more than 15% fat) |
| 1 qt (2 lb) Beef, raw, ground (no more than 15% fat) |
| 1½ cups + 2 tsp (8 oz) *Onions, fresh, diced |
| 1 Tbsp Salt |
| 1 Tbsp + 1 ½ tsp Garlic powder |
| 2 tsp Pepper, black or white, ground |
| 2 Tbsp Ancho chili powder OR Mexican seasoning mix (see Notes) |
| ¼ cup Chili powder |
| 1 Tbsp + 1 ½ tsp Cumin, ground |
| 2 ¼ cups + 2 Tbsp [approx. ¼ No. 10 can] (1 lb 6 oz) Tomato paste, canned, no-salt-added |
| ½ cup (2 oz) *Jalapeno peppers, fresh, diced |
| 1 ½ tsp Paprika |
| 1 ½ tsp Onion powder |
| 1 qt + 1 cup Water |
| 1 qt (1 lb 9 oz) Brown rice, long-grain, regular, dry, parboiled |
| 100 each (3 lb 2 oz) *Romaine lettuce, fresh, leaves, rinsed, dry |
| 1 qt (1 lb 13 oz) *Tomatoes, fresh, diced |
| 1 qt (1 lb) Cheddar cheese, low-fat, shredded |
| 1 gal +1 qt + 1 ⅓ cups (2 lb) Taco shell, whole-grain, pieces |
Taco Salad Wrap Directions
- Place ground turkey and ground beef in a large stock pot. Cook uncovered over medium–high heat for 5–8 minutes. Stir often until meat is well done.
- Critical Control Point: Heat to 165 °F or higher for at least 15 seconds.
- Remove meat from heat. Drain turkey and beef in a colander. Return meat to heat.
- Add onions, salt, garlic powder, pepper, ancho chili powder, chili powder, cumin, tomato paste, jalapeno peppers, paprika, and onion powder. Simmer uncovered over medium heat for 5–7 minutes.
- Critical Control Point: Heat to 165 °F or higher for at least 15 seconds.
- Critical Control Point: Hold for hot service at 135 °F or higher.
- Set aside for step 21.
- Boil water.
- Place 2 cups brown rice (12½ oz) in each half steam table pan (12" x 20" x 2½"). For 50 servings, use 2 pans.
- Pour boiling water (2½ cups per steam table pan) over brown rice. Stir. Cover pans tightly.
- Bake: Conventional oven: 350 °F for 40 minutes. Convection oven: 325 °F for 40 minutes. Steamer: 5 lb pressure for 25 minutes.
- Remove cooked rice from oven and let stand covered for 5 minutes. Stir rice.
- Critical Control Point: Heat to 135 °F or higher.
- Critical Control Point: Hold for hot service at 135 °F or higher.
- Set aside for step 19.
- Assembly:
- Place 16 small paper boat containers on a sheet pan (18" x 26" x 1"). For 50 servings, use 4 pans.
- Place two lettuce leaves in each paper boat container. Set aside for step 19.
- First layer: Portion ⅓ cup, 1 Tbsp, ¾ tsp (about 3/10 oz) [using a slightly mounded No. 12 scoop] rice divided evenly on each lettuce leaf in paper boat.
- Second layer: Portion ¼ cup, 1⅓ tsp (about 2 1/10 oz) [using a slightly mounded No. 16 scoop] meat mixture divided evenly over rice.
- Third Layer: Portion 1 Tbsp (about ¾ oz) [using a slightly mounded No. 70 scoop] tomatoes divided evenly over meat mixture.
- Fourth layer: Portion 1 Tbsp (about ⅓ oz) [using a slightly mounded No. 70 scoop] cheese divided evenly over tomatoes.
- Fifth layer: Sprinkle ⅓ cup (about .64 oz) [using a No. 12 scoop] taco shell pieces divided evenly over cheese.
- Serve 1 paper boat containing 2 taco salad wraps.
Notes
Source: Recipes for Healthy Kids: Cookbook for Schools (USDA).
