Crispy Beef Tacos

Cook Time: 30 Min.

Serving Size: 2 each Makes: 10/25/50/100 Servings Cook Method: Simmer Cook Temp.: 350°F

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Nutritional Content

Allergens: Tomato; Corn; Beef; Onion; AllergenSulphites; Garlic; AllergenWheat; AllergenMilk

Calories: 370 Kcal

Carbohydrates: 23 g

Protein: 18 g

Total Fat: 24 g

Calcium: 200 mg

Sodium: 510 mg

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Ingredients

10 Servings

• 2 lb Beef, Ground 80- 85/20-15 Raw

• 1/2 tsp Garlic, Powder

• 1 1/4 tsp Chili Powder, Mild

• 6.5 Oz Onion, Yellow

• 1 1/4 Cup Sauce, Salsa Mild

• 1 1/4 tsp Cumin, Ground

• 1/2 tsp Pepper, Black Ground

• 1/2 tsp Salt, Iodized

• 20 each Shell, Taco Yellow

• 13 Oz Lettuce, Iceberg

• 9.5 Oz Tomato, Fresh

• 6.5 Oz Cheese, Cheddar Shredded

• 2/3 Cup Sauce, Salsa Mild

25 Servings

• 5 lb Beef, Ground 80- 85/20-15 Raw

• 1 tsp Garlic, Powder

• 1 Tbsp Chili Powder, Mild

• 1 lb Onion, Yellow

• 3 Cup Sauce, Salsa Mild

• 1 Tbsp Cumin, Ground

• 1 tsp Pepper, Black Ground

• 1 tsp Salt, Iodized

• 50 each Shell, Taco Yellow

• 2 lb Lettuce, Iceberg

• 1 lb 8 Oz Tomato, Fresh

• 1 lb Cheese, Cheddar Shredded

• 1 2/3 Cup Sauce, Salsa Mild

50 Servings

• 10 lb Beef, Ground 80- 85/20-15 Raw

• 2 tsp Garlic, Powder

• 2 Tbsp Chili Powder, Mild

• 2 lb Onion, Yellow

• 1 1/2 Qt Sauce, Salsa Mild

• 2 Tbsp Cumin, Ground

• 2 tsp Pepper, Black Ground

• 2 tsp Salt, Iodized

• 100 each Shell, Taco Yellow

• 4 lb Lettuce, Iceberg

• 3 lb Tomato, Fresh

• 2 lb Cheese, Cheddar Shredded

• 3 1/4 Cup Sauce, Salsa Mild

100 Servings

• 20 lb Beef, Ground 80- 85/20-15 Raw

• 1 Tbsp 1 tsp Garlic, Powder

• 1/4 Cup Chili Powder, Mild

• 4 lb Onion, Yellow

• 3 Qt Sauce, Salsa Mild

• 1/4 Cup Cumin, Ground

• 1 Tbsp 1 tsp Pepper, Black Ground

• 1 Tbsp 1 tsp Salt, Iodized

• 200 each Shell, Taco Yellow

• 8 lb Lettuce, Iceberg

• 6 lb Tomato, Fresh

• 4 lb Cheese, Cheddar Shredded

• 1 3/4 Qt Sauce, Salsa Mild

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Instructions

1. WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.

2. Brown beef and add garlic, chili and onion. Drain fat.

3. For Ground Meat (Beef, Pork, Veal, Lamb) and Meat Mixtures: Cook to internal temp of 160F/71C held for 3 minutes.

4. Add picante sauce, cumin, pepper and salt to beef mixture. Simmer 5-10 min to internal temp and until most liquid has evaporated.

5. Place shells in counter pans. Heat in oven until warm and crisp.

6. Shred lettuce and dice tomato.

7. To serve, fill each taco shell with #20 dipper of meat mixture. Cover meat mixture with lettuce, tomato and top with 1 Tsp shredded cheese.

8. Serve with picante sauce or salsa to spoon on top.

9. CCP -- Maintain: Product held at >135F/57C Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.

10. CCP -- Cool: Product must reach 135F/57C to 70F/21C within 2 hrs and 70F/21C to 40F/4C within 4 hrs.

11. CCP -- Reheat: To internal temperature of 165F/74C held for at least 15 seconds.

12. Discard unused product.

    
    
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