RECIPE DETAILS
Item ID: 1968927
Serving Size: 1 taco
HACCP Process Category:
#3 - Complex Food Preparation
Food Category: Lunch Entree
Attributes: Gluten Free, Beef, Beans, Peas, Lentils
Allergens: None
RECIPE DETAILS
Item ID: 1968927
Serving Size: 1 taco
HACCP Process Category:
#3 - Complex Food Preparation
Food Category: Lunch Entree
Attributes: Gluten Free, Beef, Beans, Peas, Lentils
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 85/15: 75% (cooked and drained)
Preparation
Lentil Purée:
- Place lentils (first amount) in a colander and rinse well.
- In a steam kettle or large stockpot, mix the first amounts of lentils, water, garlic powder, cumin, salt, and black pepper.
- Bring to a boil then drop down to a simmer and cook for about 30 to 45 minutes, stirring occasionally, until lentils are cooked and softened.
- Drain and cool lentils according to HACCP procedures.
- Use a food processor or immersion blender to purée the lentils.
Taco Filling:
- In a tilt skillet or large stockpot set on medium heat, cook the ground beef until browned and the internal temperature reaches 165°F. Drain excess fat.
- Mix in the tomato paste and the second amounts of water, lentils, garlic powder, chili powder, cumin, paprika, salt, and black pepper.
- Mix in the lentil purée.
- Cover and reduce heat to medium-low, then simmer for at least 1 hour or until lentils are tender and the mixture reaches 165°F.
- Taste and adjust seasonings if needed.
- Hold hot until service at or above 135°F.
Serving
Assembly: scoop 1/2 cup (2 oz) of taco filling on each tortilla shell
Serving size: 1 taco
Serving suggestions: serve with Pico de Gallo and/or Mexican Slaw with Cilantro Lime Dressing
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, Beans, Peas, & Lentils | 0 cups |
| Vegetables, Starchy | 0 cups |
| Vegetables, Other | 0 cups |
| Vegetables, Additional | 0 cups |
| Grains | 1 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 | 187.40 kcal |
| Total Fat | 7.53 gm |
| Saturated Fat | 2.63 gm |
| Trans Fat | 0.39 gm |
| Sodium | 239.58 mg |
| Carbohydrates | 18.68 gm |
| Fiber | 2.56 gm |
| Sugars | 1.41 gm |
| Added Sugars | 0.00* gm |
Discover More
Menu Development
When we change from ready-to-heat foods to fresh foods in the context of menu planning, letting go of prior presumptions is important. Determining the amount of choices and how many per each age group are examples of menu planning challenges. Efficient, fiscally sustainable scratch-cooking programs are reducing choices in favor of fresh flavors.
