Taco Pie With Salad Topping USDA Recipe for Child Care Centers

Age Group: Ages 6-18
Serving Size: 25-50
Taco Pie With Salad Topping consists of lean ground beef combined with salsa, tomato purée, fresh bell peppers, brown rice, whole-grain tortillas, and spices. This mixture is topped with cheese, baked, and then topped with lettuce and tomatoes.
CACFP CREDITING INFORMATION
1 piece provides 1.5 oz equivalent meat/meat alternate, ³⁄8 cup vegetable, and 1.5 oz equivalent grains.
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Instructions
 

  • Boil water.
  • Place 1 qt brown rice (1 lb 9 oz) in each steam table pan (12″ x 20″ x 2½″).
    For 25 servings, use 1 pan.
    For 50 servings, use 2 pans.
  • Pour boiling water (1 qt 1 cup per steam table pan) over brown rice. Stir. Cover pans tightly.
  • Bake:
    Conventional oven: 350 °F for 40 minutes.
    Convection oven: 325 °F for 40 minutes.
    Steamer: 5 lb pressure for 25 minutes.
  • Remove cooked rice from oven and let stand covered for 5 minutes. Stir rice.
  • Critical Control Point: Heat to 140 °F or higher.
  • Critical Control Point: Hold for hot service at 140 °F or higher.
  • Set aside for step 15.
  • Place ground beef in a large stock pot. Cook uncovered over medium–high heat for 5–8 minutes. Stir often until meat is well done.
  • Critical Control Point: Heat to 165 °F or higher for at least 15 seconds.
  • Remove meat from heat. Drain beef in a colander. Return meat to heat.
  • Add chili powder, cumin, paprika, onion powder, 2 Tbsp ancho chili powder, and water. Heat uncovered over medium–high heat for 2–3 minutes, stirring occasionally. Set remaining ancho chili powder aside for step 17. Recommend to cook in batches of 25.
  • Set aside for step 16.
  • Critical Control Point: Hold for hot service at 140 °F or higher.
  • Pour 1 qt 2 cups (about 2 lb) cooked rice into a food processor on medium speed for 2–3 minutes or until rice has a smooth consistency. DO NOT OVERMIX. Set remaining rice aside for step 16.
  • Pour beef, puréed rice, and remaining rice into a commercial mixer (batch as needed). Using a paddle attachment, mix on low speed for 5–6 minutes. DO NOT OVERMIX. Set aside for step 18.
  • Combine remaining ancho chili powder, sugar, tomato purée, salsa, and water in a large bowl.
    Set aside for Step 20.
  • Pour 3 qt 3 cups (about 5 lb 10 oz) rice and meat mixture into a steam table pan (12" x 20" x 2½") lightly coated with pan release spray. Press surface firmly until flat and even.
    For 25 servings, use 1 pan.
    For 50 servings, use 2 pans.
  • For each pan, cut 9 tortillas in half. Place the straight edge of the tortillas around the sides of the pan and overlap the remaining tortilla halves to cover the top of the rice and bean mixture.
  • Spread 1 qt 2 cups (about 2 lb 13 oz) tomato mixture on top of tortillas. Spread evenly.
  • Sprinkle 2 cups (about 8 oz) cheese over each pan.
  • Bake:
    Conventional oven: 350 °F for 30 minutes.
    Convection oven: 325 °F for 20 minutes.
  • Critical Control Point: Heat to 165 °F or higher for at least 15 seconds.
  • Critical Control Point: Hold for hot service at 140 °F or higher.
  • Combine tomatoes and lettuce in a large bowl. Sprinkle ¼ cup (about 1 oz) salad topping over each piece.
  • Portion: Cut each pan 5 x 5 (25 pieces per pan).
    Serve 1 piece (about 2” x 3¾”).

Nutrition INFORMATION

Nutrition Facts
Taco Pie With Salad Topping USDA Recipe for Child Care Centers
Amount Per Serving 1 piece
Calories 274 Calories from Fat 72
% Daily Value*
Total Fat 8g12%
Saturated Fat 3g19%
Cholesterol 31mg10%
Sodium 390mg17%
Potassium 421mg12%
Total Carbohydrate 40g13%
Dietary Fiber 4g17%
Total Sugars 6g7%
Protein 16g32%
Vitamin D 2IU13%
Calcium 152mg15%
Iron 5mg28%
*
*Marketing Guide
25 Servings:
Tomatoes: 10 oz
Lettuce: 1 lb 6 oz
50 Servings:
Tomatoes: 1 lb 4 oz
Lettuce: 2 lb 12 oz

Notes

*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.
Mexican Seasoning Mix ¾ Cup (About 4½ oz)
Combine 1 Tbsp dried oregano, 1 Tbsp garlic powder, ¼ tsp ground cinnamon, 2 tsp sugar, 2 Tbsp chili powder, 1 Tbsp ground cumin, 1 Tbsp 2 tsp paprika, 1 Tbsp 2 tsp onion powder, 2 Tbsp dried minced onion, and 2 tsp salt.
Yield / Volume
25 Servings:
About 11 lb 1 oz
About 1 gal 1 qt 2⅛ cups/1 steam table pan (12′′ x 20′′ x 2½′′)
50 Servings:
About 22 lb 2 oz
About 2 gal 3 qt ¼ cup/2 steam table pans (12′′ x 20′′ x 2½′′)