MB010 - TACO MEAT

Hot
Recipe Source: BVSD
  • 96
  • 3
  • Serving Measure: OZ
  • Standard Yield: Scale Recipe Reset
  • Serving Description: 3 OZ
  • Nutrition Link: 80089
  • Food Category: Beef
  • HACCP: MEATS
  • HACCP Process Category: Complex

Ingredients

Sequence Item ID Item Description Amount 1 Measure 1 +/- Amount 2 Measure 2 Total Grams

Recipe Instructions

  • Pre-Preparation Instructions:

    Ground beef (15% fat) yields: 75%
    Drained canned beans yield 64%

  • Preparation Instructions:

    1. In tilt skillet, cook beef. Drain fat.
    2. Puree kidney beans with enough water to blend.
    3. Add all ingredients to tilt skillet and bring to a simmer.
    4. Continue mixing making sure beans do not stil to the tilt skillet.
    5. Once mixture has simmered for 5 minutes and is thoroughly cooked, portion into hotel pans. (12.79 lb per pan.)

  • Serving Instructions:

    Elementary=66 servings per hotel pan. Use #10 disher to portion. (serve 3 oz)
    Secondary=50 servings per hotel pan. Use #16 disher to portion. (serve 4 oz)

Food Groups/Meal Patterns

Fruits: 0 Vegetables Total: 0 Meat/Meat Alternative: 2 Calories: 139.3
Dark Green: 0 Milk: 0 Sat. Fat: 21.49%
Red Orange: 0 Grains: 0 Sodium: 398.6
Legumes: 0
Starchy: 0
Other: 0
Additional: 0

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