Taco Salad
This dish excels at meeting nutritional requirements, driving participation and best of all—getting kids interested in eating salads. Each serving provides 2 oz eq grain, 2 oz eq M/MA, 1/8 cup red/orange vegetable and 1/2 cup dark green.
Ingredients
Recipe Yield: 100 servings
| Amount |
Item |
| 13 lb |
Romaine lettuce, washed, chopped |
| 9 1/2 lb |
Iceberg lettuce, washed, chopped |
| 13 1/4 lb |
Diced tomatoes |
| 3 1/8 lb |
Shredded American cheese |
| 10 1/2 lb |
Beef crumbles, fully-cooked |
| 1 bag |
Foothill Farms® Taco Seasoning (either #V411 or #V413) |
| 1 qt |
Hot water (180°-190°F) |
| 100 bags |
Nacho chips |
| |
Ranch Dressing (see separate recipe) |
Instructions
- Trim and core Romaine and iceberg lettuce. Weigh total amount needed for usage.
- Wash and chop lettuce into bite size pieces. Mix together.
- Weigh 3.5 oz of lettuce mix and place into 12 oz bowl.
- Place #16 scoop of diced tomatoes on lettuce. Weigh shredded American cheese. Sprinkle around edges of bowl. (Hold for cold service at 41°F or below.)
- Combine hot water and contents of taco seasoning package in full-size steam table pan. Mix well. Add cooked meat and mix thoroughly. Cover and bake in 400°F convection oven for 15-20 minutes; or until product reaches 180°F. (Hold for hot service at 140°F or higher).
- On serving line, place #16 scoop of taco meat on middle of prepared salad. (Do not pack scoop).
- Offer with 1 pack of nacho chips and dressing.
