Chicken or Turkey Taco USDA Recipe for Child Care Centers

Our Chicken or Turkey Tacos combine diced chicken or turkey with corn, brown rice, and spices. They are served in a corn taco shell topped with lettuce, tomato, and cheese.
CACFP CREDITING INFORMATION
2 tacos provide 2 oz equivalent meat, ³⁄8 cup vegetable, and 2 oz equivalent grains.
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Ingredients
 

25 Servings

    Weight

    • 3 oz *Fresh onions, chopped
    • 8 oz Frozen corn
    • - - Garlic powder
    • - - Salt
    • - - Ground black pepper
    • 7 oz Canned no-salt-added tomato paste
    • - - Water
    • - - Chili powder
    • - - Ground cumin
    • - - Paprika
    • - - Onion powder
    • 2 lb 14 oz Frozen cooked diced chicken, thawed, ½" pieces
    • - - OR
    • 2 lb 14 oz Frozen cooked diced turkey, thawed, ½" pieces
    • 1 lb 13 oz Cooking Rice USDA Recipe for CACFP (see Notes)
    • 1 lb 4 oz *Fresh lettuce, shredded
    • 11 oz *Fresh tomatoes, chopped
    • 10 oz Reduced-fat cheddar cheese, shredded
    • 1 lb 9 oz Whole grain yellow corn taco shells (.50 oz each)

    Measure

    • ¹⁄2 cup 1 Tbsp 1 tsp *Fresh onions, chopped
    • 1¹⁄4 cups 2 Tbsp Frozen corn
    • 2¼ tsp Garlic powder
    • ¹⁄2 tsp Salt
    • 1 tsp Ground black pepper
    • ¾ cup Canned no-salt-added tomato paste
    • 3 cups Water
    • 1 Tbsp Chili powder
    • 2¼ tsp Ground cumin
    • ¾ tsp Paprika
    • ¾ tsp Onion powder
    • 2 qt 2 cups Frozen cooked diced chicken, thawed, ½" pieces
    • - - OR
    • 2 qt 2 cups Frozen cooked diced turkey, thawed, ¹⁄2" pieces
    • 1 qt ½ cup Cooking Rice USDA Recipe for CACFP (see Notes)
    • 1 qt 3 cups *Fresh lettuce, shredded
    • 1¹⁄2 cups *Fresh tomatoes, chopped
    • 2¹⁄2 cups Reduced-fat cheddar cheese, shredded
    • 50 each Whole grain yellow corn taco shells (.50 oz each)

    50 Servings

      Weight

      • 6 oz *Fresh onions, chopped
      • 1 lb Frozen corn
      • - - Garlic powder
      • - - Salt
      • - - Ground black pepper
      • 14 oz Canned no-salt-added tomato paste
      • - - Water
      • - - Chili powder
      • - - Ground cumin
      • - - Paprika
      • - - Onion powder
      • 5 lb 12 oz Frozen cooked diced chicken, thawed, ½" pieces
      • - - OR
      • 5 lb 12 oz Frozen cooked diced turkey, thawed, ½" pieces
      • 3 lb 10 oz Cooking Rice USDA Recipe for CACFP (see Notes)
      • 2 lb 8 oz *Fresh lettuce, shredded
      • 1 lb 6 oz *Fresh tomatoes, chopped
      • 1 lb 4 oz Reduced-fat cheddar cheese, shredded
      • 3 lb 2 oz Whole grain yellow corn taco shells (.50 oz each)

      Measure

      • 1 cup 2 Tbsp 2 tsp *Fresh onions, chopped
      • 2¾ cups Frozen corn
      • 1 Tbsp 1½ tsp Garlic powder
      • 1 tsp Salt
      • 2 tsp Ground black pepper
      • 1½ cups (¹⁄8 No. 10 can) Canned no-salt-added tomato paste
      • 1 qt 2 cups Water
      • 2 Tbsp Chili powder
      • 1 Tbsp 1½ tsp Ground cumin
      • 1½ tsp Paprika
      • 1½ tsp Onion powder
      • 1 gal 1 qt Frozen cooked diced chicken, thawed, ½" pieces
      • - - OR
      • 1 gal 1 qt Frozen cooked diced turkey, thawed, ½" pieces
      • 2 qt 1 cup Cooking Rice USDA Recipe for CACFP (see Notes)
      • 3 qt 2 cups *Fresh lettuce, shredded
      • 3 cups *Fresh tomatoes, chopped
      • 1 qt 1 cup Reduce-fat cheddar cheese, shredded
      • 100 each Whole grain yellow corn taco shells (.50 oz each)

      Quantity
       

      25 Servings

        Weight

        • 3 oz *Fresh onions, chopped
        • 8 oz Frozen corn
        • - - Garlic powder
        • - - Salt
        • - - Ground black pepper
        • 7 oz Canned no-salt-added tomato paste
        • - - Water
        • - - Chili powder
        • - - Ground cumin
        • - - Paprika
        • - - Onion powder
        • 2 lb 14 oz Frozen cooked diced chicken, thawed, ½" pieces
        • - - OR
        • 2 lb 14 oz Frozen cooked diced turkey, thawed, ½" pieces
        • 1 lb 13 oz Cooking Rice USDA Recipe for CACFP (see Notes)
        • 1 lb 4 oz *Fresh lettuce, shredded
        • 11 oz *Fresh tomatoes, chopped
        • 10 oz Reduced-fat cheddar cheese, shredded
        • 1 lb 9 oz Whole grain yellow corn taco shells (.50 oz each)

        Measure

        • ¹⁄2 cup 1 Tbsp 1 tsp *Fresh onions, chopped
        • 1¹⁄4 cups 2 Tbsp Frozen corn
        • 2¼ tsp Garlic powder
        • ¹⁄2 tsp Salt
        • 1 tsp Ground black pepper
        • ¾ cup Canned no-salt-added tomato paste
        • 3 cups Water
        • 1 Tbsp Chili powder
        • 2¼ tsp Ground cumin
        • ¾ tsp Paprika
        • ¾ tsp Onion powder
        • 2 qt 2 cups Frozen cooked diced chicken, thawed, ½" pieces
        • - - OR
        • 2 qt 2 cups Frozen cooked diced turkey, thawed, ¹⁄2" pieces
        • 1 qt ½ cup Cooking Rice USDA Recipe for CACFP (see Notes)
        • 1 qt 3 cups *Fresh lettuce, shredded
        • 1¹⁄2 cups *Fresh tomatoes, chopped
        • 2¹⁄2 cups Reduced-fat cheddar cheese, shredded
        • 50 each Whole grain yellow corn taco shells (.50 oz each)

        50 Servings

          Weight

          • 6 oz *Fresh onions, chopped
          • 1 lb Frozen corn
          • - - Garlic powder
          • - - Salt
          • - - Ground black pepper
          • 14 oz Canned no-salt-added tomato paste
          • - - Water
          • - - Chili powder
          • - - Ground cumin
          • - - Paprika
          • - - Onion powder
          • 5 lb 12 oz Frozen cooked diced chicken, thawed, ½" pieces
          • - - OR
          • 5 lb 12 oz Frozen cooked diced turkey, thawed, ½" pieces
          • 3 lb 10 oz Cooking Rice USDA Recipe for CACFP (see Notes)
          • 2 lb 8 oz *Fresh lettuce, shredded
          • 1 lb 6 oz *Fresh tomatoes, chopped
          • 1 lb 4 oz Reduced-fat cheddar cheese, shredded
          • 3 lb 2 oz Whole grain yellow corn taco shells (.50 oz each)

          Measure

          • 1 cup 2 Tbsp 2 tsp *Fresh onions, chopped
          • 2¾ cups Frozen corn
          • 1 Tbsp 1½ tsp Garlic powder
          • 1 tsp Salt
          • 2 tsp Ground black pepper
          • 1½ cups (¹⁄8 No. 10 can) Canned no-salt-added tomato paste
          • 1 qt 2 cups Water
          • 2 Tbsp Chili powder
          • 1 Tbsp 1½ tsp Ground cumin
          • 1½ tsp Paprika
          • 1½ tsp Onion powder
          • 1 gal 1 qt Frozen cooked diced chicken, thawed, ½" pieces
          • - - OR
          • 1 gal 1 qt Frozen cooked diced turkey, thawed, ½" pieces
          • 2 qt 1 cup Cooking Rice USDA Recipe for CACFP (see Notes)
          • 3 qt 2 cups *Fresh lettuce, shredded
          • 3 cups *Fresh tomatoes, chopped
          • 1 qt 1 cup Reduce-fat cheddar cheese, shredded
          • 100 each Whole grain yellow corn taco shells (.50 oz each)

          Ingredients
           

          25 Servings

            Weight

            • 3 oz *Fresh onions, chopped
            • 8 oz Frozen corn
            • - - Garlic powder
            • - - Salt
            • - - Ground black pepper
            • 7 oz Canned no-salt-added tomato paste
            • - - Water
            • - - Chili powder
            • - - Ground cumin
            • - - Paprika
            • - - Onion powder
            • 2 lb 14 oz Frozen cooked diced chicken, thawed, ½" pieces
            • - - OR
            • 2 lb 14 oz Frozen cooked diced turkey, thawed, ½" pieces
            • 1 lb 13 oz Cooking Rice USDA Recipe for CACFP (see Notes)
            • 1 lb 4 oz *Fresh lettuce, shredded
            • 11 oz *Fresh tomatoes, chopped
            • 10 oz Reduced-fat cheddar cheese, shredded
            • 1 lb 9 oz Whole grain yellow corn taco shells (.50 oz each)

            Measure

            • ¹⁄2 cup 1 Tbsp 1 tsp *Fresh onions, chopped
            • 1¹⁄4 cups 2 Tbsp Frozen corn
            • 2¼ tsp Garlic powder
            • ¹⁄2 tsp Salt
            • 1 tsp Ground black pepper
            • ¾ cup Canned no-salt-added tomato paste
            • 3 cups Water
            • 1 Tbsp Chili powder
            • 2¼ tsp Ground cumin
            • ¾ tsp Paprika
            • ¾ tsp Onion powder
            • 2 qt 2 cups Frozen cooked diced chicken, thawed, ½" pieces
            • - - OR
            • 2 qt 2 cups Frozen cooked diced turkey, thawed, ¹⁄2" pieces
            • 1 qt ½ cup Cooking Rice USDA Recipe for CACFP (see Notes)
            • 1 qt 3 cups *Fresh lettuce, shredded
            • 1¹⁄2 cups *Fresh tomatoes, chopped
            • 2¹⁄2 cups Reduced-fat cheddar cheese, shredded
            • 50 each Whole grain yellow corn taco shells (.50 oz each)

            50 Servings

              Weight

              • 6 oz *Fresh onions, chopped
              • 1 lb Frozen corn
              • - - Garlic powder
              • - - Salt
              • - - Ground black pepper
              • 14 oz Canned no-salt-added tomato paste
              • - - Water
              • - - Chili powder
              • - - Ground cumin
              • - - Paprika
              • - - Onion powder
              • 5 lb 12 oz Frozen cooked diced chicken, thawed, ½" pieces
              • - - OR
              • 5 lb 12 oz Frozen cooked diced turkey, thawed, ½" pieces
              • 3 lb 10 oz Cooking Rice USDA Recipe for CACFP (see Notes)
              • 2 lb 8 oz *Fresh lettuce, shredded
              • 1 lb 6 oz *Fresh tomatoes, chopped
              • 1 lb 4 oz Reduced-fat cheddar cheese, shredded
              • 3 lb 2 oz Whole grain yellow corn taco shells (.50 oz each)

              Measure

              • 1 cup 2 Tbsp 2 tsp *Fresh onions, chopped
              • 2¾ cups Frozen corn
              • 1 Tbsp 1½ tsp Garlic powder
              • 1 tsp Salt
              • 2 tsp Ground black pepper
              • 1½ cups (¹⁄8 No. 10 can) Canned no-salt-added tomato paste
              • 1 qt 2 cups Water
              • 2 Tbsp Chili powder
              • 1 Tbsp 1½ tsp Ground cumin
              • 1½ tsp Paprika
              • 1½ tsp Onion powder
              • 1 gal 1 qt Frozen cooked diced chicken, thawed, ½" pieces
              • - - OR
              • 1 gal 1 qt Frozen cooked diced turkey, thawed, ½" pieces
              • 2 qt 1 cup Cooking Rice USDA Recipe for CACFP (see Notes)
              • 3 qt 2 cups *Fresh lettuce, shredded
              • 3 cups *Fresh tomatoes, chopped
              • 1 qt 1 cup Reduce-fat cheddar cheese, shredded
              • 100 each Whole grain yellow corn taco shells (.50 oz each)

              Quantity
               

              25 Servings

                Weight

                • 3 oz *Fresh onions, chopped
                • 8 oz Frozen corn
                • - - Garlic powder
                • - - Salt
                • - - Ground black pepper
                • 7 oz Canned no-salt-added tomato paste
                • - - Water
                • - - Chili powder
                • - - Ground cumin
                • - - Paprika
                • - - Onion powder
                • 2 lb 14 oz Frozen cooked diced chicken, thawed, ½" pieces
                • - - OR
                • 2 lb 14 oz Frozen cooked diced turkey, thawed, ½" pieces
                • 1 lb 13 oz Cooking Rice USDA Recipe for CACFP (see Notes)
                • 1 lb 4 oz *Fresh lettuce, shredded
                • 11 oz *Fresh tomatoes, chopped
                • 10 oz Reduced-fat cheddar cheese, shredded
                • 1 lb 9 oz Whole grain yellow corn taco shells (.50 oz each)

                Measure

                • ¹⁄2 cup 1 Tbsp 1 tsp *Fresh onions, chopped
                • 1¹⁄4 cups 2 Tbsp Frozen corn
                • 2¼ tsp Garlic powder
                • ¹⁄2 tsp Salt
                • 1 tsp Ground black pepper
                • ¾ cup Canned no-salt-added tomato paste
                • 3 cups Water
                • 1 Tbsp Chili powder
                • 2¼ tsp Ground cumin
                • ¾ tsp Paprika
                • ¾ tsp Onion powder
                • 2 qt 2 cups Frozen cooked diced chicken, thawed, ½" pieces
                • - - OR
                • 2 qt 2 cups Frozen cooked diced turkey, thawed, ¹⁄2" pieces
                • 1 qt ½ cup Cooking Rice USDA Recipe for CACFP (see Notes)
                • 1 qt 3 cups *Fresh lettuce, shredded
                • 1¹⁄2 cups *Fresh tomatoes, chopped
                • 2¹⁄2 cups Reduced-fat cheddar cheese, shredded
                • 50 each Whole grain yellow corn taco shells (.50 oz each)

                50 Servings

                  Weight

                  • 6 oz *Fresh onions, chopped
                  • 1 lb Frozen corn
                  • - - Garlic powder
                  • - - Salt
                  • - - Ground black pepper
                  • 14 oz Canned no-salt-added tomato paste
                  • - - Water
                  • - - Chili powder
                  • - - Ground cumin
                  • - - Paprika
                  • - - Onion powder
                  • 5 lb 12 oz Frozen cooked diced chicken, thawed, ½" pieces
                  • - - OR
                  • 5 lb 12 oz Frozen cooked diced turkey, thawed, ½" pieces
                  • 3 lb 10 oz Cooking Rice USDA Recipe for CACFP (see Notes)
                  • 2 lb 8 oz *Fresh lettuce, shredded
                  • 1 lb 6 oz *Fresh tomatoes, chopped
                  • 1 lb 4 oz Reduced-fat cheddar cheese, shredded
                  • 3 lb 2 oz Whole grain yellow corn taco shells (.50 oz each)

                  Measure

                  • 1 cup 2 Tbsp 2 tsp *Fresh onions, chopped
                  • 2¾ cups Frozen corn
                  • 1 Tbsp 1½ tsp Garlic powder
                  • 1 tsp Salt
                  • 2 tsp Ground black pepper
                  • 1½ cups (¹⁄8 No. 10 can) Canned no-salt-added tomato paste
                  • 1 qt 2 cups Water
                  • 2 Tbsp Chili powder
                  • 1 Tbsp 1½ tsp Ground cumin
                  • 1½ tsp Paprika
                  • 1½ tsp Onion powder
                  • 1 gal 1 qt Frozen cooked diced chicken, thawed, ½" pieces
                  • - - OR
                  • 1 gal 1 qt Frozen cooked diced turkey, thawed, ½" pieces
                  • 2 qt 1 cup Cooking Rice USDA Recipe for CACFP (see Notes)
                  • 3 qt 2 cups *Fresh lettuce, shredded
                  • 3 cups *Fresh tomatoes, chopped
                  • 1 qt 1 cup Reduce-fat cheddar cheese, shredded
                  • 100 each Whole grain yellow corn taco shells (.50 oz each)
                  *See Marketing Guide

                  Ingredients
                   

                  25 Servings

                    Weight

                    • 3 oz *Fresh onions, chopped
                    • 8 oz Frozen corn
                    • - - Garlic powder
                    • - - Salt
                    • - - Ground black pepper
                    • 7 oz Canned no-salt-added tomato paste
                    • - - Water
                    • - - Chili powder
                    • - - Ground cumin
                    • - - Paprika
                    • - - Onion powder
                    • 2 lb 14 oz Frozen cooked diced chicken, thawed, ½" pieces
                    • - - OR
                    • 2 lb 14 oz Frozen cooked diced turkey, thawed, ½" pieces
                    • 1 lb 13 oz Cooking Rice USDA Recipe for CACFP (see Notes)
                    • 1 lb 4 oz *Fresh lettuce, shredded
                    • 11 oz *Fresh tomatoes, chopped
                    • 10 oz Reduced-fat cheddar cheese, shredded
                    • 1 lb 9 oz Whole grain yellow corn taco shells (.50 oz each)

                    Measure

                    • ¹⁄2 cup 1 Tbsp 1 tsp *Fresh onions, chopped
                    • 1¹⁄4 cups 2 Tbsp Frozen corn
                    • 2¼ tsp Garlic powder
                    • ¹⁄2 tsp Salt
                    • 1 tsp Ground black pepper
                    • ¾ cup Canned no-salt-added tomato paste
                    • 3 cups Water
                    • 1 Tbsp Chili powder
                    • 2¼ tsp Ground cumin
                    • ¾ tsp Paprika
                    • ¾ tsp Onion powder
                    • 2 qt 2 cups Frozen cooked diced chicken, thawed, ½" pieces
                    • - - OR
                    • 2 qt 2 cups Frozen cooked diced turkey, thawed, ¹⁄2" pieces
                    • 1 qt ½ cup Cooking Rice USDA Recipe for CACFP (see Notes)
                    • 1 qt 3 cups *Fresh lettuce, shredded
                    • 1¹⁄2 cups *Fresh tomatoes, chopped
                    • 2¹⁄2 cups Reduced-fat cheddar cheese, shredded
                    • 50 each Whole grain yellow corn taco shells (.50 oz each)

                    50 Servings

                      Weight

                      • 6 oz *Fresh onions, chopped
                      • 1 lb Frozen corn
                      • - - Garlic powder
                      • - - Salt
                      • - - Ground black pepper
                      • 14 oz Canned no-salt-added tomato paste
                      • - - Water
                      • - - Chili powder
                      • - - Ground cumin
                      • - - Paprika
                      • - - Onion powder
                      • 5 lb 12 oz Frozen cooked diced chicken, thawed, ½" pieces
                      • - - OR
                      • 5 lb 12 oz Frozen cooked diced turkey, thawed, ½" pieces
                      • 3 lb 10 oz Cooking Rice USDA Recipe for CACFP (see Notes)
                      • 2 lb 8 oz *Fresh lettuce, shredded
                      • 1 lb 6 oz *Fresh tomatoes, chopped
                      • 1 lb 4 oz Reduced-fat cheddar cheese, shredded
                      • 3 lb 2 oz Whole grain yellow corn taco shells (.50 oz each)

                      Measure

                      • 1 cup 2 Tbsp 2 tsp *Fresh onions, chopped
                      • 2¾ cups Frozen corn
                      • 1 Tbsp 1½ tsp Garlic powder
                      • 1 tsp Salt
                      • 2 tsp Ground black pepper
                      • 1½ cups (¹⁄8 No. 10 can) Canned no-salt-added tomato paste
                      • 1 qt 2 cups Water
                      • 2 Tbsp Chili powder
                      • 1 Tbsp 1½ tsp Ground cumin
                      • 1½ tsp Paprika
                      • 1½ tsp Onion powder
                      • 1 gal 1 qt Frozen cooked diced chicken, thawed, ½" pieces
                      • - - OR
                      • 1 gal 1 qt Frozen cooked diced turkey, thawed, ½" pieces
                      • 2 qt 1 cup Cooking Rice USDA Recipe for CACFP (see Notes)
                      • 3 qt 2 cups *Fresh lettuce, shredded
                      • 3 cups *Fresh tomatoes, chopped
                      • 1 qt 1 cup Reduce-fat cheddar cheese, shredded
                      • 100 each Whole grain yellow corn taco shells (.50 oz each)

                      Quantity
                       

                      25 Servings

                        Weight

                        • 3 oz *Fresh onions, chopped
                        • 8 oz Frozen corn
                        • - - Garlic powder
                        • - - Salt
                        • - - Ground black pepper
                        • 7 oz Canned no-salt-added tomato paste
                        • - - Water
                        • - - Chili powder
                        • - - Ground cumin
                        • - - Paprika
                        • - - Onion powder
                        • 2 lb 14 oz Frozen cooked diced chicken, thawed, ½" pieces
                        • - - OR
                        • 2 lb 14 oz Frozen cooked diced turkey, thawed, ½" pieces
                        • 1 lb 13 oz Cooking Rice USDA Recipe for CACFP (see Notes)
                        • 1 lb 4 oz *Fresh lettuce, shredded
                        • 11 oz *Fresh tomatoes, chopped
                        • 10 oz Reduced-fat cheddar cheese, shredded
                        • 1 lb 9 oz Whole grain yellow corn taco shells (.50 oz each)

                        Measure

                        • ¹⁄2 cup 1 Tbsp 1 tsp *Fresh onions, chopped
                        • 1¹⁄4 cups 2 Tbsp Frozen corn
                        • 2¼ tsp Garlic powder
                        • ¹⁄2 tsp Salt
                        • 1 tsp Ground black pepper
                        • ¾ cup Canned no-salt-added tomato paste
                        • 3 cups Water
                        • 1 Tbsp Chili powder
                        • 2¼ tsp Ground cumin
                        • ¾ tsp Paprika
                        • ¾ tsp Onion powder
                        • 2 qt 2 cups Frozen cooked diced chicken, thawed, ½" pieces
                        • - - OR
                        • 2 qt 2 cups Frozen cooked diced turkey, thawed, ¹⁄2" pieces
                        • 1 qt ½ cup Cooking Rice USDA Recipe for CACFP (see Notes)
                        • 1 qt 3 cups *Fresh lettuce, shredded
                        • 1¹⁄2 cups *Fresh tomatoes, chopped
                        • 2¹⁄2 cups Reduced-fat cheddar cheese, shredded
                        • 50 each Whole grain yellow corn taco shells (.50 oz each)

                        50 Servings

                          Weight

                          • 6 oz *Fresh onions, chopped
                          • 1 lb Frozen corn
                          • - - Garlic powder
                          • - - Salt
                          • - - Ground black pepper
                          • 14 oz Canned no-salt-added tomato paste
                          • - - Water
                          • - - Chili powder
                          • - - Ground cumin
                          • - - Paprika
                          • - - Onion powder
                          • 5 lb 12 oz Frozen cooked diced chicken, thawed, ½" pieces
                          • - - OR
                          • 5 lb 12 oz Frozen cooked diced turkey, thawed, ½" pieces
                          • 3 lb 10 oz Cooking Rice USDA Recipe for CACFP (see Notes)
                          • 2 lb 8 oz *Fresh lettuce, shredded
                          • 1 lb 6 oz *Fresh tomatoes, chopped
                          • 1 lb 4 oz Reduced-fat cheddar cheese, shredded
                          • 3 lb 2 oz Whole grain yellow corn taco shells (.50 oz each)

                          Measure

                          • 1 cup 2 Tbsp 2 tsp *Fresh onions, chopped
                          • 2¾ cups Frozen corn
                          • 1 Tbsp 1½ tsp Garlic powder
                          • 1 tsp Salt
                          • 2 tsp Ground black pepper
                          • 1½ cups (¹⁄8 No. 10 can) Canned no-salt-added tomato paste
                          • 1 qt 2 cups Water
                          • 2 Tbsp Chili powder
                          • 1 Tbsp 1½ tsp Ground cumin
                          • 1½ tsp Paprika
                          • 1½ tsp Onion powder
                          • 1 gal 1 qt Frozen cooked diced chicken, thawed, ½" pieces
                          • - - OR
                          • 1 gal 1 qt Frozen cooked diced turkey, thawed, ½" pieces
                          • 2 qt 1 cup Cooking Rice USDA Recipe for CACFP (see Notes)
                          • 3 qt 2 cups *Fresh lettuce, shredded
                          • 3 cups *Fresh tomatoes, chopped
                          • 1 qt 1 cup Reduce-fat cheddar cheese, shredded
                          • 100 each Whole grain yellow corn taco shells (.50 oz each)
                          *See Marketing Guide

                          Ingredients
                           

                          25 Servings

                            Weight

                            • 3 oz *Fresh onions, chopped
                            • 8 oz Frozen corn
                            • - - Garlic powder
                            • - - Salt
                            • - - Ground black pepper
                            • 7 oz Canned no-salt-added tomato paste
                            • - - Water
                            • - - Chili powder
                            • - - Ground cumin
                            • - - Paprika
                            • - - Onion powder
                            • 2 lb 14 oz Frozen cooked diced chicken, thawed, ½" pieces
                            • - - OR
                            • 2 lb 14 oz Frozen cooked diced turkey, thawed, ½" pieces
                            • 1 lb 13 oz Cooking Rice USDA Recipe for CACFP (see Notes)
                            • 1 lb 4 oz *Fresh lettuce, shredded
                            • 11 oz *Fresh tomatoes, chopped
                            • 10 oz Reduced-fat cheddar cheese, shredded
                            • 1 lb 9 oz Whole grain yellow corn taco shells (.50 oz each)

                            Measure

                            • ¹⁄2 cup 1 Tbsp 1 tsp *Fresh onions, chopped
                            • 1¹⁄4 cups 2 Tbsp Frozen corn
                            • 2¼ tsp Garlic powder
                            • ¹⁄2 tsp Salt
                            • 1 tsp Ground black pepper
                            • ¾ cup Canned no-salt-added tomato paste
                            • 3 cups Water
                            • 1 Tbsp Chili powder
                            • 2¼ tsp Ground cumin
                            • ¾ tsp Paprika
                            • ¾ tsp Onion powder
                            • 2 qt 2 cups Frozen cooked diced chicken, thawed, ½" pieces
                            • - - OR
                            • 2 qt 2 cups Frozen cooked diced turkey, thawed, ¹⁄2" pieces
                            • 1 qt ½ cup Cooking Rice USDA Recipe for CACFP (see Notes)
                            • 1 qt 3 cups *Fresh lettuce, shredded
                            • 1¹⁄2 cups *Fresh tomatoes, chopped
                            • 2¹⁄2 cups Reduced-fat cheddar cheese, shredded
                            • 50 each Whole grain yellow corn taco shells (.50 oz each)

                            50 Servings

                              Weight

                              • 6 oz *Fresh onions, chopped
                              • 1 lb Frozen corn
                              • - - Garlic powder
                              • - - Salt
                              • - - Ground black pepper
                              • 14 oz Canned no-salt-added tomato paste
                              • - - Water
                              • - - Chili powder
                              • - - Ground cumin
                              • - - Paprika
                              • - - Onion powder
                              • 5 lb 12 oz Frozen cooked diced chicken, thawed, ½" pieces
                              • - - OR
                              • 5 lb 12 oz Frozen cooked diced turkey, thawed, ½" pieces
                              • 3 lb 10 oz Cooking Rice USDA Recipe for CACFP (see Notes)
                              • 2 lb 8 oz *Fresh lettuce, shredded
                              • 1 lb 6 oz *Fresh tomatoes, chopped
                              • 1 lb 4 oz Reduced-fat cheddar cheese, shredded
                              • 3 lb 2 oz Whole grain yellow corn taco shells (.50 oz each)

                              Measure

                              • 1 cup 2 Tbsp 2 tsp *Fresh onions, chopped
                              • 2¾ cups Frozen corn
                              • 1 Tbsp 1½ tsp Garlic powder
                              • 1 tsp Salt
                              • 2 tsp Ground black pepper
                              • 1½ cups (¹⁄8 No. 10 can) Canned no-salt-added tomato paste
                              • 1 qt 2 cups Water
                              • 2 Tbsp Chili powder
                              • 1 Tbsp 1½ tsp Ground cumin
                              • 1½ tsp Paprika
                              • 1½ tsp Onion powder
                              • 1 gal 1 qt Frozen cooked diced chicken, thawed, ½" pieces
                              • - - OR
                              • 1 gal 1 qt Frozen cooked diced turkey, thawed, ½" pieces
                              • 2 qt 1 cup Cooking Rice USDA Recipe for CACFP (see Notes)
                              • 3 qt 2 cups *Fresh lettuce, shredded
                              • 3 cups *Fresh tomatoes, chopped
                              • 1 qt 1 cup Reduce-fat cheddar cheese, shredded
                              • 100 each Whole grain yellow corn taco shells (.50 oz each)

                              Quantity
                               

                              25 Servings

                                Weight

                                • 3 oz *Fresh onions, chopped
                                • 8 oz Frozen corn
                                • - - Garlic powder
                                • - - Salt
                                • - - Ground black pepper
                                • 7 oz Canned no-salt-added tomato paste
                                • - - Water
                                • - - Chili powder
                                • - - Ground cumin
                                • - - Paprika
                                • - - Onion powder
                                • 2 lb 14 oz Frozen cooked diced chicken, thawed, ½" pieces
                                • - - OR
                                • 2 lb 14 oz Frozen cooked diced turkey, thawed, ½" pieces
                                • 1 lb 13 oz Cooking Rice USDA Recipe for CACFP (see Notes)
                                • 1 lb 4 oz *Fresh lettuce, shredded
                                • 11 oz *Fresh tomatoes, chopped
                                • 10 oz Reduced-fat cheddar cheese, shredded
                                • 1 lb 9 oz Whole grain yellow corn taco shells (.50 oz each)

                                Measure

                                • ¹⁄2 cup 1 Tbsp 1 tsp *Fresh onions, chopped
                                • 1¹⁄4 cups 2 Tbsp Frozen corn
                                • 2¼ tsp Garlic powder
                                • ¹⁄2 tsp Salt
                                • 1 tsp Ground black pepper
                                • ¾ cup Canned no-salt-added tomato paste
                                • 3 cups Water
                                • 1 Tbsp Chili powder
                                • 2¼ tsp Ground cumin
                                • ¾ tsp Paprika
                                • ¾ tsp Onion powder
                                • 2 qt 2 cups Frozen cooked diced chicken, thawed, ½" pieces
                                • - - OR
                                • 2 qt 2 cups Frozen cooked diced turkey, thawed, ¹⁄2" pieces
                                • 1 qt ½ cup Cooking Rice USDA Recipe for CACFP (see Notes)
                                • 1 qt 3 cups *Fresh lettuce, shredded
                                • 1¹⁄2 cups *Fresh tomatoes, chopped
                                • 2¹⁄2 cups Reduced-fat cheddar cheese, shredded
                                • 50 each Whole grain yellow corn taco shells (.50 oz each)

                                50 Servings

                                  Weight

                                  • 6 oz *Fresh onions, chopped
                                  • 1 lb Frozen corn
                                  • - - Garlic powder
                                  • - - Salt
                                  • - - Ground black pepper
                                  • 14 oz Canned no-salt-added tomato paste
                                  • - - Water
                                  • - - Chili powder
                                  • - - Ground cumin
                                  • - - Paprika
                                  • - - Onion powder
                                  • 5 lb 12 oz Frozen cooked diced chicken, thawed, ½" pieces
                                  • - - OR
                                  • 5 lb 12 oz Frozen cooked diced turkey, thawed, ½" pieces
                                  • 3 lb 10 oz Cooking Rice USDA Recipe for CACFP (see Notes)
                                  • 2 lb 8 oz *Fresh lettuce, shredded
                                  • 1 lb 6 oz *Fresh tomatoes, chopped
                                  • 1 lb 4 oz Reduced-fat cheddar cheese, shredded
                                  • 3 lb 2 oz Whole grain yellow corn taco shells (.50 oz each)

                                  Measure

                                  • 1 cup 2 Tbsp 2 tsp *Fresh onions, chopped
                                  • 2¾ cups Frozen corn
                                  • 1 Tbsp 1½ tsp Garlic powder
                                  • 1 tsp Salt
                                  • 2 tsp Ground black pepper
                                  • 1½ cups (¹⁄8 No. 10 can) Canned no-salt-added tomato paste
                                  • 1 qt 2 cups Water
                                  • 2 Tbsp Chili powder
                                  • 1 Tbsp 1½ tsp Ground cumin
                                  • 1½ tsp Paprika
                                  • 1½ tsp Onion powder
                                  • 1 gal 1 qt Frozen cooked diced chicken, thawed, ½" pieces
                                  • - - OR
                                  • 1 gal 1 qt Frozen cooked diced turkey, thawed, ½" pieces
                                  • 2 qt 1 cup Cooking Rice USDA Recipe for CACFP (see Notes)
                                  • 3 qt 2 cups *Fresh lettuce, shredded
                                  • 3 cups *Fresh tomatoes, chopped
                                  • 1 qt 1 cup Reduce-fat cheddar cheese, shredded
                                  • 100 each Whole grain yellow corn taco shells (.50 oz each)
                                  *See Marketing Guide

                                  Ingredients
                                   

                                  25 Servings

                                    Weight

                                    • 3 oz *Fresh onions, chopped
                                    • 8 oz Frozen corn
                                    • - - Garlic powder
                                    • - - Salt
                                    • - - Ground black pepper
                                    • 7 oz Canned no-salt-added tomato paste
                                    • - - Water
                                    • - - Chili powder
                                    • - - Ground cumin
                                    • - - Paprika
                                    • - - Onion powder
                                    • 2 lb 14 oz Frozen cooked diced chicken, thawed, ½" pieces
                                    • - - OR
                                    • 2 lb 14 oz Frozen cooked diced turkey, thawed, ½" pieces
                                    • 1 lb 13 oz Cooking Rice USDA Recipe for CACFP (see Notes)
                                    • 1 lb 4 oz *Fresh lettuce, shredded
                                    • 11 oz *Fresh tomatoes, chopped
                                    • 10 oz Reduced-fat cheddar cheese, shredded
                                    • 1 lb 9 oz Whole grain yellow corn taco shells (.50 oz each)

                                    Measure

                                    • ¹⁄2 cup 1 Tbsp 1 tsp *Fresh onions, chopped
                                    • 1¹⁄4 cups 2 Tbsp Frozen corn
                                    • 2¼ tsp Garlic powder
                                    • ¹⁄2 tsp Salt
                                    • 1 tsp Ground black pepper
                                    • ¾ cup Canned no-salt-added tomato paste
                                    • 3 cups Water
                                    • 1 Tbsp Chili powder
                                    • 2¼ tsp Ground cumin
                                    • ¾ tsp Paprika
                                    • ¾ tsp Onion powder
                                    • 2 qt 2 cups Frozen cooked diced chicken, thawed, ½" pieces
                                    • - - OR
                                    • 2 qt 2 cups Frozen cooked diced turkey, thawed, ¹⁄2" pieces
                                    • 1 qt ½ cup Cooking Rice USDA Recipe for CACFP (see Notes)
                                    • 1 qt 3 cups *Fresh lettuce, shredded
                                    • 1¹⁄2 cups *Fresh tomatoes, chopped
                                    • 2¹⁄2 cups Reduced-fat cheddar cheese, shredded
                                    • 50 each Whole grain yellow corn taco shells (.50 oz each)

                                    50 Servings

                                      Weight

                                      • 6 oz *Fresh onions, chopped
                                      • 1 lb Frozen corn
                                      • - - Garlic powder
                                      • - - Salt
                                      • - - Ground black pepper
                                      • 14 oz Canned no-salt-added tomato paste
                                      • - - Water
                                      • - - Chili powder
                                      • - - Ground cumin
                                      • - - Paprika
                                      • - - Onion powder
                                      • 5 lb 12 oz Frozen cooked diced chicken, thawed, ½" pieces
                                      • - - OR
                                      • 5 lb 12 oz Frozen cooked diced turkey, thawed, ½" pieces
                                      • 3 lb 10 oz Cooking Rice USDA Recipe for CACFP (see Notes)
                                      • 2 lb 8 oz *Fresh lettuce, shredded
                                      • 1 lb 6 oz *Fresh tomatoes, chopped
                                      • 1 lb 4 oz Reduced-fat cheddar cheese, shredded
                                      • 3 lb 2 oz Whole grain yellow corn taco shells (.50 oz each)

                                      Measure

                                      • 1 cup 2 Tbsp 2 tsp *Fresh onions, chopped
                                      • 2¾ cups Frozen corn
                                      • 1 Tbsp 1½ tsp Garlic powder
                                      • 1 tsp Salt
                                      • 2 tsp Ground black pepper
                                      • 1½ cups (¹⁄8 No. 10 can) Canned no-salt-added tomato paste
                                      • 1 qt 2 cups Water
                                      • 2 Tbsp Chili powder
                                      • 1 Tbsp 1½ tsp Ground cumin
                                      • 1½ tsp Paprika
                                      • 1½ tsp Onion powder
                                      • 1 gal 1 qt Frozen cooked diced chicken, thawed, ½" pieces
                                      • - - OR
                                      • 1 gal 1 qt Frozen cooked diced turkey, thawed, ½" pieces
                                      • 2 qt 1 cup Cooking Rice USDA Recipe for CACFP (see Notes)
                                      • 3 qt 2 cups *Fresh lettuce, shredded
                                      • 3 cups *Fresh tomatoes, chopped
                                      • 1 qt 1 cup Reduce-fat cheddar cheese, shredded
                                      • 100 each Whole grain yellow corn taco shells (.50 oz each)

                                      Quantity
                                       

                                      25 Servings

                                        Weight

                                        • 3 oz *Fresh onions, chopped
                                        • 8 oz Frozen corn
                                        • - - Garlic powder
                                        • - - Salt
                                        • - - Ground black pepper
                                        • 7 oz Canned no-salt-added tomato paste
                                        • - - Water
                                        • - - Chili powder
                                        • - - Ground cumin
                                        • - - Paprika
                                        • - - Onion powder
                                        • 2 lb 14 oz Frozen cooked diced chicken, thawed, ½" pieces
                                        • - - OR
                                        • 2 lb 14 oz Frozen cooked diced turkey, thawed, ½" pieces
                                        • 1 lb 13 oz Cooking Rice USDA Recipe for CACFP (see Notes)
                                        • 1 lb 4 oz *Fresh lettuce, shredded
                                        • 11 oz *Fresh tomatoes, chopped
                                        • 10 oz Reduced-fat cheddar cheese, shredded
                                        • 1 lb 9 oz Whole grain yellow corn taco shells (.50 oz each)

                                        Measure

                                        • ¹⁄2 cup 1 Tbsp 1 tsp *Fresh onions, chopped
                                        • 1¹⁄4 cups 2 Tbsp Frozen corn
                                        • 2¼ tsp Garlic powder
                                        • ¹⁄2 tsp Salt
                                        • 1 tsp Ground black pepper
                                        • ¾ cup Canned no-salt-added tomato paste
                                        • 3 cups Water
                                        • 1 Tbsp Chili powder
                                        • 2¼ tsp Ground cumin
                                        • ¾ tsp Paprika
                                        • ¾ tsp Onion powder
                                        • 2 qt 2 cups Frozen cooked diced chicken, thawed, ½" pieces
                                        • - - OR
                                        • 2 qt 2 cups Frozen cooked diced turkey, thawed, ¹⁄2" pieces
                                        • 1 qt ½ cup Cooking Rice USDA Recipe for CACFP (see Notes)
                                        • 1 qt 3 cups *Fresh lettuce, shredded
                                        • 1¹⁄2 cups *Fresh tomatoes, chopped
                                        • 2¹⁄2 cups Reduced-fat cheddar cheese, shredded
                                        • 50 each Whole grain yellow corn taco shells (.50 oz each)

                                        50 Servings

                                          Weight

                                          • 6 oz *Fresh onions, chopped
                                          • 1 lb Frozen corn
                                          • - - Garlic powder
                                          • - - Salt
                                          • - - Ground black pepper
                                          • 14 oz Canned no-salt-added tomato paste
                                          • - - Water
                                          • - - Chili powder
                                          • - - Ground cumin
                                          • - - Paprika
                                          • - - Onion powder
                                          • 5 lb 12 oz Frozen cooked diced chicken, thawed, ½" pieces
                                          • - - OR
                                          • 5 lb 12 oz Frozen cooked diced turkey, thawed, ½" pieces
                                          • 3 lb 10 oz Cooking Rice USDA Recipe for CACFP (see Notes)
                                          • 2 lb 8 oz *Fresh lettuce, shredded
                                          • 1 lb 6 oz *Fresh tomatoes, chopped
                                          • 1 lb 4 oz Reduced-fat cheddar cheese, shredded
                                          • 3 lb 2 oz Whole grain yellow corn taco shells (.50 oz each)

                                          Measure

                                          • 1 cup 2 Tbsp 2 tsp *Fresh onions, chopped
                                          • 2¾ cups Frozen corn
                                          • 1 Tbsp 1½ tsp Garlic powder
                                          • 1 tsp Salt
                                          • 2 tsp Ground black pepper
                                          • 1½ cups (¹⁄8 No. 10 can) Canned no-salt-added tomato paste
                                          • 1 qt 2 cups Water
                                          • 2 Tbsp Chili powder
                                          • 1 Tbsp 1½ tsp Ground cumin
                                          • 1½ tsp Paprika
                                          • 1½ tsp Onion powder
                                          • 1 gal 1 qt Frozen cooked diced chicken, thawed, ½" pieces
                                          • - - OR
                                          • 1 gal 1 qt Frozen cooked diced turkey, thawed, ½" pieces
                                          • 2 qt 1 cup Cooking Rice USDA Recipe for CACFP (see Notes)
                                          • 3 qt 2 cups *Fresh lettuce, shredded
                                          • 3 cups *Fresh tomatoes, chopped
                                          • 1 qt 1 cup Reduce-fat cheddar cheese, shredded
                                          • 100 each Whole grain yellow corn taco shells (.50 oz each)
                                          *See Marketing Guide

                                          Instructions
                                           

                                          • Combine onions, corn, garlic powder, salt, pepper, tomato paste, water, and seasonings in a large stockpot. Heat uncovered over medium heat for 5 minutes. Stir well. Bring to a boil.
                                          • Add chicken. Reduce heat and simmer for 25–30 minutes, stirring occasionally.
                                          • Critical Control Point: Heat to 165 °F for 15 seconds or higher.
                                          • Critical Control Point: Hold for hot service at 140 °F or higher.
                                          • See Cooking Rice USDA Recipe for CACFP for ingredients and directions.
                                            Set rice aside for step 9.
                                          • For topping: Combine lettuce and tomatoes. Toss slightly. Set mixture aside for step 12.
                                          • Set cheese aside for step 13.
                                          • Assembly (2 tacos per serving):
                                          • First layer: Using a No. 8 scoop, divide equally between two tacos, ¹⁄2 cup (about 4 oz) rice on bottom of taco shells.
                                          • Second layer: Using a No. 30 scoop, spread ¹⁄8 cup (about 1¹⁄2 oz) chicken mixture in each taco shell.
                                          • Transfer tacos to a steam table pan (12" x 20" x 2¹⁄2").
                                            For 25 servings, use 1 pan.
                                            For 50 servings, use 2 pans.
                                          • Third layer: Using a No. 10 scoop, divide equally between two tacos, ³⁄8 cup (about 1.5 oz) lettuce and tomato mixture on top of chicken mixture.
                                          • Fourth layer: Using a No. 40 scoop, divide equally between two tacos, 1 Tbsp 1 tsp (about ¹⁄3 oz) shredded cheese on top of lettuce and tomato mixture.
                                          • OR Instruct students to "build" their own tacos.
                                          • Serve each student:
                                            2 tacos, each filled with ¹⁄2 cup of rice and ¹⁄8 cup of chicken mixture, ³⁄8 cup (about 1¹⁄2 oz—use No. 10 scoop) lettuce and tomato mixture in individual soufflé cups; 1 Tbsp 1 tsp (about ¹⁄3 oz—use No. 40 scoop) shredded cheese in individual soufflé cups.

                                          Nutrition INFORMATION

                                          Nutrition Facts
                                          Chicken or Turkey Taco USDA Recipe for Child Care Centers
                                          Amount Per Serving 2 tacos
                                          Calories 281 Calories from Fat 45
                                          % Daily Value*
                                          Total Fat 5g8%
                                          Saturated Fat 3g19%
                                          Cholesterol 37mg12%
                                          Sodium 447mg19%
                                          Potassium 69mg2%
                                          Total Carbohydrates 29g10%
                                          Dietary Fiber 4g17%
                                          Total Sugars 2g2%
                                          Protein 18g36%
                                          Vitamin D 1IU7%
                                          Calcium 61mg6%
                                          Iron 0mg0%
                                          *
                                          *Marketing Guide
                                          25 Servings:

                                          Mature onions: 4 oz

                                          Lettuce: 1 lb 11 oz

                                          Tomatoes: 13 oz

                                          50 Servings:

                                          Mature onions: 8 oz

                                          Lettuce: 3 lb 6 oz

                                          Tomatoes: 1 lb 10 oz

                                          Notes

                                          *Remove salt from Cooking Rice recipe ingredients when including dish in Chicken or Turkey Taco Recipe.
                                          *See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.
                                          Cooking Process #2: Same Day Service.
                                          Yield / Volume
                                          25 Servings:

                                          About 5 lb 2 oz (chicken mixture)

                                          About 2 qt 2¹⁄4 cups (chicken mixture)/50 tacos

                                          50 Servings:

                                          About 10 lb 4 oz (chicken mixture)

                                          About 1 gal 1 qt ¹⁄2 cup (chicken mixture)/100 tacos