RECIPE DETAILS
Item ID: 1968927
Serving Size: ½ Cup
HACCP Process Category:
#3 - Complex Food Preparation
Food Category: Lunch Entree
Attributes: Gluten Free, Beef
Allergens: None
RECIPE DETAILS
Item ID: 1968927
Serving Size: ½ Cup
HACCP Process Category:
#3 - Complex Food Preparation
Food Category: Lunch Entree
Attributes: Gluten Free, Beef
Allergens: None
Ingredients
To scale a recipe, change the “Standard Yield” number, then click the “Scale” button. To return to the default standard batch size, click the “Reset” button. We recommend scaling batch sizes to be compatible with your equipment and operational model. Since seasonings are particularly affected by increased scaling, we recommend taste-testing as you increase quantities.
Ingredients list for this recipe is unavailable.
Ingredients used in the recipes are commonly found USDA Foods or commercially available products. All ingredients for each recipe are listed in “As purchased” quantities. Ingredient yields from USDA’s Food Buying Guide can be found at the top of the Recipe Instructions when applicable.
Instructions
Yields
- Ground beef, 85% lean, cooked and drained: 75%
Preparation
Lentil purée
- Place lentils (first amount) in a colander and rinse well.
- In a stockpot, combine the first amounts of lentils, water, garlic powder, cumin, salt, and black pepper; mix well.
- Bring to a simmer and cook for 30 to 45 minutes, stirring occasionally, until lentils are tender.
Taco meat
- In a tilt skillet or large stockpot, brown ground beef over medium heat until the internal temperature reaches 165°F; drain fat.
- Add tomato paste and the second amounts of water, lentils, garlic powder, chili powder, cumin, paprika, salt, and black pepper; mix well.
- Stir in the lentil purée and mix to combine.
- Cover and simmer over medium-low heat for at least 1 hour, or until lentils are tender and the mixture reaches 165°F.
- Taste and adjust seasonings (outside of salt). Hold hot until service at 135°F or higher.
Serving
Serving size: 1/2 cup (2 oz) per tortilla shell
Recipe Source
Live Well
We recommend that any recipe selected for use in your district be tested in your kitchens before adding it to your menu. Recipe testing ensures that the methods and yields are compatible when prepared with your equipment. Since seasonings are particularly affected by scaling recipes, we highly recommend taste testing as you adjust quantities.
Food Groups/Meal Patterns
Based on default serving size and measure.
| Meal Pattern | Amount Per Serving |
|---|---|
| Fruits | 0 cups |
| Vegetables, Dark Green | 0 cups |
| Vegetables, Red/Orange | ⅛ cups |
| Vegetables, Legumes | 0 cups |
| Vegetables, Starchy | 0 cups |
| Vegetables, Other | 0 cups |
| Vegetables, Additional | 0 cups |
| Grains | 0 oz eq |
| Meat/Meat Alternatives | 1.5 oz eq |
| Fluid Milk | 0 cups |
Nutrition Facts
Based on default serving size and measure.
| Nutrients | Serving |
|---|---|
| Calories | 131.83 kcal |
| Total Fat | 7.02 gm |
| Saturated Fat | 2.63 gm |
| Trans Fat | 0.39 gm |
| Sodium | 229.97 mg |
| Carbohydrates | 6.38 gm |
| Fiber | 1.31 gm |
| Sugars | 0.58 gm |
| Added Sugars | 0.00* gm |
