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

Category: Leafy Greens

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

  1. 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.
  2. Critical Control Point: Heat to 165 °F or higher for at least 15 seconds.
  3. Remove meat from heat. Drain turkey and beef in a colander. Return meat to heat.
  4. 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.
  5. Critical Control Point: Heat to 165 °F or higher for at least 15 seconds.
  6. Critical Control Point: Hold for hot service at 135 °F or higher.
  7. Set aside for step 21.
  8. Boil water.
  9. Place 2 cups brown rice (12½ oz) in each half steam table pan (12" x 20" x 2½"). For 50 servings, use 2 pans.
  10. Pour boiling water (2½ cups per steam table pan) over brown rice. Stir. Cover pans tightly.
  11. Bake: Conventional oven: 350 °F for 40 minutes. Convection oven: 325 °F for 40 minutes. Steamer: 5 lb pressure for 25 minutes.
  12. Remove cooked rice from oven and let stand covered for 5 minutes. Stir rice.
  13. Critical Control Point: Heat to 135 °F or higher.
  14. Critical Control Point: Hold for hot service at 135 °F or higher.
  15. Set aside for step 19.
  16. Assembly:
  17. Place 16 small paper boat containers on a sheet pan (18" x 26" x 1"). For 50 servings, use 4 pans.
  18. Place two lettuce leaves in each paper boat container. Set aside for step 19.
  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.
  20. 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.
  21. Third Layer: Portion 1 Tbsp (about ¾ oz) [using a slightly mounded No. 70 scoop] tomatoes divided evenly over meat mixture.
  22. Fourth layer: Portion 1 Tbsp (about ⅓ oz) [using a slightly mounded No. 70 scoop] cheese divided evenly over tomatoes.
  23. Fifth layer: Sprinkle ⅓ cup (about .64 oz) [using a No. 12 scoop] taco shell pieces divided evenly over cheese.
  24. Serve 1 paper boat containing 2 taco salad wraps.

Recipe notes

Source: Link IconTaco Salad Wrap. USDA Recipe for Schools

Taco Salad Wrap Marketing Guide

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