RECIPE DETAILS
Item ID: 1952307
Serving Size: 1 Bowl
HACCP Process Category:
#2 - Same Day Service
Food Category: Lunch Entree
Attributes: Beans, Beef, Gluten Free
Allergens: None
RECIPE DETAILS
Item ID: 1952307
Serving Size: 1 Bowl
HACCP Process Category:
#2 - Same Day Service
Food Category: Lunch Entree
Attributes: Beans, Beef, Gluten Free
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)
- Corn (frozen): 99%
- Black Beans, canned: 60% (drained)
- Onion: 88%
- Bell Pepper: 80%
- Cilantro: 84%
Pre-Preparation
- Make taco seasoning by combining chili powder, garlic powder, paprika, onion powder, cumin, oregano, salt (first amount), and black pepper.
- Wash produce as needed.
- Defrost corn.
Preparation
-
Cook the beef:
a. Heat a wide, shallow pot or tilt skillet over medium heat for about 2 minutes.
b. Add ground beef and homemade taco seasoning.
c. Use a paddle or spatula to break up the beef into crumbles.
d. Cook until browned and the internal temperature reaches 165°F. Drain excess fat if needed. - Prepare the bean and corn salad:
a. Drain and rinse black beans.
b. Small dice onions and peppers.
c. Chop cilantro (first amount).
d. In a large bowl, mix corn, beans, onions, peppers, and cilantro.
e. In a separate bowl, whisk vinegar, lime juice (first amount), oil (first amount), and salt (second amount).
f. Combine the dressing with the vegetables; cover and hold cold until service at 41°F or less. - Prepare cilantro lime rice:
a. Preheat oven to 350°F.
b. Combine rice, water, and oil (second amount) in 4-inch deep hotel pans (ratio: 1 part rice to 2 parts water).
c. Cover with parchment and foil; cook for 45 minutes at 350°F until rice is tender.
d. Just before service, gently mix in lime juice (second amount), salt (third amount), and chopped cilantro (second amount).
e. Hold hot until service at 140°F or higher.
Serving
Serving size: 1 bowl = 1 cup cooked rice, 1/2 cup (3 oz) cooked beef, topped with 1/2 cup bean and corn salad Recipe Source: Chef Ann Foundation 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 | 0 cups |
| Vegetables, Legumes | 0 cups |
| Vegetables, Starchy | ¼ cups |
| Vegetables, Other | 0 cups |
| Vegetables, Additional | ⅛ cups |
| Grains | 2 oz eq |
| Meat/Meat Alternatives | 3.25 oz eq |
| Fluid Milk | 0 cups |
Nutrition Facts
Based on default serving size and measure.
| Nutrients | Serving |
|---|---|
| Calories | 637.43 kcal |
| Total Fat | 24.74 gm |
| Saturated Fat | 6.80 gm |
| Trans Fat | 0.78* gm |
| Sodium | 1,102.06 mg |
| Carbohydrates | 76.75* gm |
| Fiber | 9.90 gm |
| Sugars | 3.06* gm |
| Added Sugars | 0.00* gm |
