Beef Taco Salad
Serving Size: 1 each Makes: 10/25/50/100 Servings Cook Method: Pan Fry
Nutritional Content
Allergens: Tomato; Beef; AllergenMilk
Calories: 280 Kcal
Carbohydrates: 8 g
Protein: 18 g
Total Fat: 21 g
Calcium: 250 mg
Sodium: 570 mg
Ingredients
10 Servings
1 lb 10 Oz Beef, Ground 80-85/20-15 Raw
2 Tbsp 1 tsp Chili Powder, Mild
2 1/3 Cup Tomato, Sauce Cnd
1 Gal Lettuce, Iceberg
10.5 Oz Cheese, Cheddar Shredded
25 Servings
4 lb Beef, Ground 80-85/20-15 Raw
1/3 Cup Chili Powder, Mild
1 1/2 Qt Tomato, Sauce Cnd
2 Gal 3 Cup Lettuce, Iceberg
1 lb 10 Oz Cheese, Cheddar Shredded
50 Servings
8 lb Beef, Ground 80-85/20-15 Raw
3/4 Cup Chili Powder, Mild
3 Qt Tomato, Sauce Cnd
5 Gal Lettuce, Iceberg
3 lb 4 Oz Cheese, Cheddar Shredded
100 Servings
16 lb Beef, Ground 80-85/20-15 Raw
1 1/2 Cup Chili Powder, Mild
1 Gal 3 Cup Tomato, Sauce Cnd
10 Gal Lettuce, Iceberg
6 lb 8 Oz Cheese, Cheddar Shredded
Instructions
WASH HANDS before beginning preparation. SANITIZE surfaces & equipment.
Preprep: Wash, drain, shred or tear Lettuce. Chop Onions and Tomatoes. Crumble and brown Beef with Chili Powder in skillet. Pour off fat.
Add Sauce and heat to *internal temp 165F for 15 sec.
Place 1 1/2 Cup Lettuce on platter. Place #12 Sep Meat mixture over Lettuce. Top with 1/2c of Tomato, 2 Tbs Onions and top with 2 Tbsp (1 oz) shredded Cheese.
CCP - Maintain Meat Sauce >140F for only 4 hrs.
CCP - Cool Meat Mixture: Product must reach 140F to 70F within 2 hrs and 70F to 40F within 4 hrs.
CCP - Reheat Meat Mixture: To internal temp of 165F held 15 sec within 1 hr - one time only
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