Chicken or Turkey Taco USDA Recipe for Schools

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.
NSLP/SBP CREDITING INFORMATION
2 tacos provide 2 oz equivalent meat, ¹⁄8 cup red/orange vegetable, ¹⁄8 cup other vegetable, ¹⁄8 cup additional vegetable, and 2 oz equivalent grains.
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Ingredients
 

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, ¹⁄2" pieces
    • - - OR
    • 5 lb 12 oz Frozen cooked diced turkey, thawed, ¹⁄2" pieces
    • 3 lb 10 oz Cooking Rice USDA Recipe for Schools (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
    • 2³⁄4 cups Frozen corn
    • 1 Tbsp 1¹⁄2 tsp Garlic powder
    • 1 tsp Salt
    • 2 tsp Ground black pepper
    • 1¹⁄2 cups (¹⁄8 No. 10 can) Canned no-salt-added tomato paste
    • 1 qt 2 cups Water
    • 2 Tbsp Chili powder
    • 1 Tbsp 1¹⁄2 tsp Ground cumin
    • 1¹⁄2 tsp Paprika
    • 1¹⁄2 tsp Onion powder
    • 1 gal 1 qt Frozen cooked diced chicken, thawed, ¹⁄2" pieces
    • - - OR
    • 1 gal 1 qt Frozen cooked diced turkey, thawed, ¹⁄2" pieces
    • 2 qt 1 cup Cooking Rice USDA Recipe for Schools (see Notes)
    • 3 qt 2 cups *Fresh lettuce, shredded
    • 3 cups *Fresh tomatoes, chopped
    • 1 qt 1 cup Reduced-fat cheddar cheese, shredded
    • 100 each Whole grain yellow corn taco shells (.50 oz each)

    100 Servings

      Weight

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

      Measure

      • 2¹⁄4 cups 1 Tbsp 1 tsp *Fresh onions, chopped
      • 1 qt 1¹⁄2 cups Frozen corn
      • 3 Tbsp Garlic powder
      • 2 tsp Salt
      • 1 Tbsp 1 tsp Ground black pepper
      • 3 cups (¹⁄4 No. 10 can) Canned no-salt-added tomato paste
      • 3 qt Water
      • ¼ cup Chili powder
      • 3 Tbsp Ground cumin
      • 1 Tbsp Paprika
      • 1 Tbsp Onion powder
      • 2 gal 2 qt Frozen cooked diced chicken, thawed, ¹⁄2" pieces
      • - - OR
      • 2 gal 2 qt Frozen cooked diced turkey, thawed, ¹⁄2" pieces
      • 1 gal 2 cups Cooking Rice USDA Recipe for Schools (see Notes)
      • 1 gal 3 qt *Fresh lettuce,shredded
      • 1 qt 2 cups *Fresh tomatoes, chopped
      • 2 qt 2 cups Reduced-fat cheddar cheese, shredded
      • 200 each Whole grain yellow corn taco shells (.50 oz each)

      Quantity
       

      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, ¹⁄2" pieces
        • - - OR
        • 5 lb 12 oz Frozen cooked diced turkey, thawed, ¹⁄2" pieces
        • 3 lb 10 oz Cooking Rice USDA Recipe for Schools (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
        • 2³⁄4 cups Frozen corn
        • 1 Tbsp 1¹⁄2 tsp Garlic powder
        • 1 tsp Salt
        • 2 tsp Ground black pepper
        • 1¹⁄2 cups (¹⁄8 No. 10 can) Canned no-salt-added tomato paste
        • 1 qt 2 cups Water
        • 2 Tbsp Chili powder
        • 1 Tbsp 1¹⁄2 tsp Ground cumin
        • 1¹⁄2 tsp Paprika
        • 1¹⁄2 tsp Onion powder
        • 1 gal 1 qt Frozen cooked diced chicken, thawed, ¹⁄2" pieces
        • - - OR
        • 1 gal 1 qt Frozen cooked diced turkey, thawed, ¹⁄2" pieces
        • 2 qt 1 cup Cooking Rice USDA Recipe for Schools (see Notes)
        • 3 qt 2 cups *Fresh lettuce, shredded
        • 3 cups *Fresh tomatoes, chopped
        • 1 qt 1 cup Reduced-fat cheddar cheese, shredded
        • 100 each Whole grain yellow corn taco shells (.50 oz each)

        100 Servings

          Weight

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

          Measure

          • 2¹⁄4 cups 1 Tbsp 1 tsp *Fresh onions, chopped
          • 1 qt 1¹⁄2 cups Frozen corn
          • 3 Tbsp Garlic powder
          • 2 tsp Salt
          • 1 Tbsp 1 tsp Ground black pepper
          • 3 cups (¹⁄4 No. 10 can) Canned no-salt-added tomato paste
          • 3 qt Water
          • ¼ cup Chili powder
          • 3 Tbsp Ground cumin
          • 1 Tbsp Paprika
          • 1 Tbsp Onion powder
          • 2 gal 2 qt Frozen cooked diced chicken, thawed, ¹⁄2" pieces
          • - - OR
          • 2 gal 2 qt Frozen cooked diced turkey, thawed, ¹⁄2" pieces
          • 1 gal 2 cups Cooking Rice USDA Recipe for Schools (see Notes)
          • 1 gal 3 qt *Fresh lettuce,shredded
          • 1 qt 2 cups *Fresh tomatoes, chopped
          • 2 qt 2 cups Reduced-fat cheddar cheese, shredded
          • 200 each Whole grain yellow corn taco shells (.50 oz each)

          Ingredients
           

          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, ¹⁄2" pieces
            • - - OR
            • 5 lb 12 oz Frozen cooked diced turkey, thawed, ¹⁄2" pieces
            • 3 lb 10 oz Cooking Rice USDA Recipe for Schools (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
            • 2³⁄4 cups Frozen corn
            • 1 Tbsp 1¹⁄2 tsp Garlic powder
            • 1 tsp Salt
            • 2 tsp Ground black pepper
            • 1¹⁄2 cups (¹⁄8 No. 10 can) Canned no-salt-added tomato paste
            • 1 qt 2 cups Water
            • 2 Tbsp Chili powder
            • 1 Tbsp 1¹⁄2 tsp Ground cumin
            • 1¹⁄2 tsp Paprika
            • 1¹⁄2 tsp Onion powder
            • 1 gal 1 qt Frozen cooked diced chicken, thawed, ¹⁄2" pieces
            • - - OR
            • 1 gal 1 qt Frozen cooked diced turkey, thawed, ¹⁄2" pieces
            • 2 qt 1 cup Cooking Rice USDA Recipe for Schools (see Notes)
            • 3 qt 2 cups *Fresh lettuce, shredded
            • 3 cups *Fresh tomatoes, chopped
            • 1 qt 1 cup Reduced-fat cheddar cheese, shredded
            • 100 each Whole grain yellow corn taco shells (.50 oz each)

            100 Servings

              Weight

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

              Measure

              • 2¹⁄4 cups 1 Tbsp 1 tsp *Fresh onions, chopped
              • 1 qt 1¹⁄2 cups Frozen corn
              • 3 Tbsp Garlic powder
              • 2 tsp Salt
              • 1 Tbsp 1 tsp Ground black pepper
              • 3 cups (¹⁄4 No. 10 can) Canned no-salt-added tomato paste
              • 3 qt Water
              • ¼ cup Chili powder
              • 3 Tbsp Ground cumin
              • 1 Tbsp Paprika
              • 1 Tbsp Onion powder
              • 2 gal 2 qt Frozen cooked diced chicken, thawed, ¹⁄2" pieces
              • - - OR
              • 2 gal 2 qt Frozen cooked diced turkey, thawed, ¹⁄2" pieces
              • 1 gal 2 cups Cooking Rice USDA Recipe for Schools (see Notes)
              • 1 gal 3 qt *Fresh lettuce,shredded
              • 1 qt 2 cups *Fresh tomatoes, chopped
              • 2 qt 2 cups Reduced-fat cheddar cheese, shredded
              • 200 each Whole grain yellow corn taco shells (.50 oz each)

              Quantity
               

              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, ¹⁄2" pieces
                • - - OR
                • 5 lb 12 oz Frozen cooked diced turkey, thawed, ¹⁄2" pieces
                • 3 lb 10 oz Cooking Rice USDA Recipe for Schools (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
                • 2³⁄4 cups Frozen corn
                • 1 Tbsp 1¹⁄2 tsp Garlic powder
                • 1 tsp Salt
                • 2 tsp Ground black pepper
                • 1¹⁄2 cups (¹⁄8 No. 10 can) Canned no-salt-added tomato paste
                • 1 qt 2 cups Water
                • 2 Tbsp Chili powder
                • 1 Tbsp 1¹⁄2 tsp Ground cumin
                • 1¹⁄2 tsp Paprika
                • 1¹⁄2 tsp Onion powder
                • 1 gal 1 qt Frozen cooked diced chicken, thawed, ¹⁄2" pieces
                • - - OR
                • 1 gal 1 qt Frozen cooked diced turkey, thawed, ¹⁄2" pieces
                • 2 qt 1 cup Cooking Rice USDA Recipe for Schools (see Notes)
                • 3 qt 2 cups *Fresh lettuce, shredded
                • 3 cups *Fresh tomatoes, chopped
                • 1 qt 1 cup Reduced-fat cheddar cheese, shredded
                • 100 each Whole grain yellow corn taco shells (.50 oz each)

                100 Servings

                  Weight

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

                  Measure

                  • 2¹⁄4 cups 1 Tbsp 1 tsp *Fresh onions, chopped
                  • 1 qt 1¹⁄2 cups Frozen corn
                  • 3 Tbsp Garlic powder
                  • 2 tsp Salt
                  • 1 Tbsp 1 tsp Ground black pepper
                  • 3 cups (¹⁄4 No. 10 can) Canned no-salt-added tomato paste
                  • 3 qt Water
                  • ¼ cup Chili powder
                  • 3 Tbsp Ground cumin
                  • 1 Tbsp Paprika
                  • 1 Tbsp Onion powder
                  • 2 gal 2 qt Frozen cooked diced chicken, thawed, ¹⁄2" pieces
                  • - - OR
                  • 2 gal 2 qt Frozen cooked diced turkey, thawed, ¹⁄2" pieces
                  • 1 gal 2 cups Cooking Rice USDA Recipe for Schools (see Notes)
                  • 1 gal 3 qt *Fresh lettuce,shredded
                  • 1 qt 2 cups *Fresh tomatoes, chopped
                  • 2 qt 2 cups Reduced-fat cheddar cheese, shredded
                  • 200 each Whole grain yellow corn taco shells (.50 oz each)
                  *See Marketing Guide

                  Ingredients
                   

                  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, ¹⁄2" pieces
                    • - - OR
                    • 5 lb 12 oz Frozen cooked diced turkey, thawed, ¹⁄2" pieces
                    • 3 lb 10 oz Cooking Rice USDA Recipe for Schools (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
                    • 2³⁄4 cups Frozen corn
                    • 1 Tbsp 1¹⁄2 tsp Garlic powder
                    • 1 tsp Salt
                    • 2 tsp Ground black pepper
                    • 1¹⁄2 cups (¹⁄8 No. 10 can) Canned no-salt-added tomato paste
                    • 1 qt 2 cups Water
                    • 2 Tbsp Chili powder
                    • 1 Tbsp 1¹⁄2 tsp Ground cumin
                    • 1¹⁄2 tsp Paprika
                    • 1¹⁄2 tsp Onion powder
                    • 1 gal 1 qt Frozen cooked diced chicken, thawed, ¹⁄2" pieces
                    • - - OR
                    • 1 gal 1 qt Frozen cooked diced turkey, thawed, ¹⁄2" pieces
                    • 2 qt 1 cup Cooking Rice USDA Recipe for Schools (see Notes)
                    • 3 qt 2 cups *Fresh lettuce, shredded
                    • 3 cups *Fresh tomatoes, chopped
                    • 1 qt 1 cup Reduced-fat cheddar cheese, shredded
                    • 100 each Whole grain yellow corn taco shells (.50 oz each)

                    100 Servings

                      Weight

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

                      Measure

                      • 2¹⁄4 cups 1 Tbsp 1 tsp *Fresh onions, chopped
                      • 1 qt 1¹⁄2 cups Frozen corn
                      • 3 Tbsp Garlic powder
                      • 2 tsp Salt
                      • 1 Tbsp 1 tsp Ground black pepper
                      • 3 cups (¹⁄4 No. 10 can) Canned no-salt-added tomato paste
                      • 3 qt Water
                      • ¼ cup Chili powder
                      • 3 Tbsp Ground cumin
                      • 1 Tbsp Paprika
                      • 1 Tbsp Onion powder
                      • 2 gal 2 qt Frozen cooked diced chicken, thawed, ¹⁄2" pieces
                      • - - OR
                      • 2 gal 2 qt Frozen cooked diced turkey, thawed, ¹⁄2" pieces
                      • 1 gal 2 cups Cooking Rice USDA Recipe for Schools (see Notes)
                      • 1 gal 3 qt *Fresh lettuce,shredded
                      • 1 qt 2 cups *Fresh tomatoes, chopped
                      • 2 qt 2 cups Reduced-fat cheddar cheese, shredded
                      • 200 each Whole grain yellow corn taco shells (.50 oz each)

                      Quantity
                       

                      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, ¹⁄2" pieces
                        • - - OR
                        • 5 lb 12 oz Frozen cooked diced turkey, thawed, ¹⁄2" pieces
                        • 3 lb 10 oz Cooking Rice USDA Recipe for Schools (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
                        • 2³⁄4 cups Frozen corn
                        • 1 Tbsp 1¹⁄2 tsp Garlic powder
                        • 1 tsp Salt
                        • 2 tsp Ground black pepper
                        • 1¹⁄2 cups (¹⁄8 No. 10 can) Canned no-salt-added tomato paste
                        • 1 qt 2 cups Water
                        • 2 Tbsp Chili powder
                        • 1 Tbsp 1¹⁄2 tsp Ground cumin
                        • 1¹⁄2 tsp Paprika
                        • 1¹⁄2 tsp Onion powder
                        • 1 gal 1 qt Frozen cooked diced chicken, thawed, ¹⁄2" pieces
                        • - - OR
                        • 1 gal 1 qt Frozen cooked diced turkey, thawed, ¹⁄2" pieces
                        • 2 qt 1 cup Cooking Rice USDA Recipe for Schools (see Notes)
                        • 3 qt 2 cups *Fresh lettuce, shredded
                        • 3 cups *Fresh tomatoes, chopped
                        • 1 qt 1 cup Reduced-fat cheddar cheese, shredded
                        • 100 each Whole grain yellow corn taco shells (.50 oz each)

                        100 Servings

                          Weight

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

                          Measure

                          • 2¹⁄4 cups 1 Tbsp 1 tsp *Fresh onions, chopped
                          • 1 qt 1¹⁄2 cups Frozen corn
                          • 3 Tbsp Garlic powder
                          • 2 tsp Salt
                          • 1 Tbsp 1 tsp Ground black pepper
                          • 3 cups (¹⁄4 No. 10 can) Canned no-salt-added tomato paste
                          • 3 qt Water
                          • ¼ cup Chili powder
                          • 3 Tbsp Ground cumin
                          • 1 Tbsp Paprika
                          • 1 Tbsp Onion powder
                          • 2 gal 2 qt Frozen cooked diced chicken, thawed, ¹⁄2" pieces
                          • - - OR
                          • 2 gal 2 qt Frozen cooked diced turkey, thawed, ¹⁄2" pieces
                          • 1 gal 2 cups Cooking Rice USDA Recipe for Schools (see Notes)
                          • 1 gal 3 qt *Fresh lettuce,shredded
                          • 1 qt 2 cups *Fresh tomatoes, chopped
                          • 2 qt 2 cups Reduced-fat cheddar cheese, shredded
                          • 200 each Whole grain yellow corn taco shells (.50 oz each)
                          *See Marketing Guide

                          Ingredients
                           

                          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, ¹⁄2" pieces
                            • - - OR
                            • 5 lb 12 oz Frozen cooked diced turkey, thawed, ¹⁄2" pieces
                            • 3 lb 10 oz Cooking Rice USDA Recipe for Schools (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
                            • 2³⁄4 cups Frozen corn
                            • 1 Tbsp 1¹⁄2 tsp Garlic powder
                            • 1 tsp Salt
                            • 2 tsp Ground black pepper
                            • 1¹⁄2 cups (¹⁄8 No. 10 can) Canned no-salt-added tomato paste
                            • 1 qt 2 cups Water
                            • 2 Tbsp Chili powder
                            • 1 Tbsp 1¹⁄2 tsp Ground cumin
                            • 1¹⁄2 tsp Paprika
                            • 1¹⁄2 tsp Onion powder
                            • 1 gal 1 qt Frozen cooked diced chicken, thawed, ¹⁄2" pieces
                            • - - OR
                            • 1 gal 1 qt Frozen cooked diced turkey, thawed, ¹⁄2" pieces
                            • 2 qt 1 cup Cooking Rice USDA Recipe for Schools (see Notes)
                            • 3 qt 2 cups *Fresh lettuce, shredded
                            • 3 cups *Fresh tomatoes, chopped
                            • 1 qt 1 cup Reduced-fat cheddar cheese, shredded
                            • 100 each Whole grain yellow corn taco shells (.50 oz each)

                            100 Servings

                              Weight

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

                              Measure

                              • 2¹⁄4 cups 1 Tbsp 1 tsp *Fresh onions, chopped
                              • 1 qt 1¹⁄2 cups Frozen corn
                              • 3 Tbsp Garlic powder
                              • 2 tsp Salt
                              • 1 Tbsp 1 tsp Ground black pepper
                              • 3 cups (¹⁄4 No. 10 can) Canned no-salt-added tomato paste
                              • 3 qt Water
                              • ¼ cup Chili powder
                              • 3 Tbsp Ground cumin
                              • 1 Tbsp Paprika
                              • 1 Tbsp Onion powder
                              • 2 gal 2 qt Frozen cooked diced chicken, thawed, ¹⁄2" pieces
                              • - - OR
                              • 2 gal 2 qt Frozen cooked diced turkey, thawed, ¹⁄2" pieces
                              • 1 gal 2 cups Cooking Rice USDA Recipe for Schools (see Notes)
                              • 1 gal 3 qt *Fresh lettuce,shredded
                              • 1 qt 2 cups *Fresh tomatoes, chopped
                              • 2 qt 2 cups Reduced-fat cheddar cheese, shredded
                              • 200 each Whole grain yellow corn taco shells (.50 oz each)

                              Quantity
                               

                              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, ¹⁄2" pieces
                                • - - OR
                                • 5 lb 12 oz Frozen cooked diced turkey, thawed, ¹⁄2" pieces
                                • 3 lb 10 oz Cooking Rice USDA Recipe for Schools (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
                                • 2³⁄4 cups Frozen corn
                                • 1 Tbsp 1¹⁄2 tsp Garlic powder
                                • 1 tsp Salt
                                • 2 tsp Ground black pepper
                                • 1¹⁄2 cups (¹⁄8 No. 10 can) Canned no-salt-added tomato paste
                                • 1 qt 2 cups Water
                                • 2 Tbsp Chili powder
                                • 1 Tbsp 1¹⁄2 tsp Ground cumin
                                • 1¹⁄2 tsp Paprika
                                • 1¹⁄2 tsp Onion powder
                                • 1 gal 1 qt Frozen cooked diced chicken, thawed, ¹⁄2" pieces
                                • - - OR
                                • 1 gal 1 qt Frozen cooked diced turkey, thawed, ¹⁄2" pieces
                                • 2 qt 1 cup Cooking Rice USDA Recipe for Schools (see Notes)
                                • 3 qt 2 cups *Fresh lettuce, shredded
                                • 3 cups *Fresh tomatoes, chopped
                                • 1 qt 1 cup Reduced-fat cheddar cheese, shredded
                                • 100 each Whole grain yellow corn taco shells (.50 oz each)

                                100 Servings

                                  Weight

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

                                  Measure

                                  • 2¹⁄4 cups 1 Tbsp 1 tsp *Fresh onions, chopped
                                  • 1 qt 1¹⁄2 cups Frozen corn
                                  • 3 Tbsp Garlic powder
                                  • 2 tsp Salt
                                  • 1 Tbsp 1 tsp Ground black pepper
                                  • 3 cups (¹⁄4 No. 10 can) Canned no-salt-added tomato paste
                                  • 3 qt Water
                                  • ¼ cup Chili powder
                                  • 3 Tbsp Ground cumin
                                  • 1 Tbsp Paprika
                                  • 1 Tbsp Onion powder
                                  • 2 gal 2 qt Frozen cooked diced chicken, thawed, ¹⁄2" pieces
                                  • - - OR
                                  • 2 gal 2 qt Frozen cooked diced turkey, thawed, ¹⁄2" pieces
                                  • 1 gal 2 cups Cooking Rice USDA Recipe for Schools (see Notes)
                                  • 1 gal 3 qt *Fresh lettuce,shredded
                                  • 1 qt 2 cups *Fresh tomatoes, chopped
                                  • 2 qt 2 cups Reduced-fat cheddar cheese, shredded
                                  • 200 each Whole grain yellow corn taco shells (.50 oz each)
                                  *See Marketing Guide

                                  Ingredients
                                   

                                  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, ¹⁄2" pieces
                                    • - - OR
                                    • 5 lb 12 oz Frozen cooked diced turkey, thawed, ¹⁄2" pieces
                                    • 3 lb 10 oz Cooking Rice USDA Recipe for Schools (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
                                    • 2³⁄4 cups Frozen corn
                                    • 1 Tbsp 1¹⁄2 tsp Garlic powder
                                    • 1 tsp Salt
                                    • 2 tsp Ground black pepper
                                    • 1¹⁄2 cups (¹⁄8 No. 10 can) Canned no-salt-added tomato paste
                                    • 1 qt 2 cups Water
                                    • 2 Tbsp Chili powder
                                    • 1 Tbsp 1¹⁄2 tsp Ground cumin
                                    • 1¹⁄2 tsp Paprika
                                    • 1¹⁄2 tsp Onion powder
                                    • 1 gal 1 qt Frozen cooked diced chicken, thawed, ¹⁄2" pieces
                                    • - - OR
                                    • 1 gal 1 qt Frozen cooked diced turkey, thawed, ¹⁄2" pieces
                                    • 2 qt 1 cup Cooking Rice USDA Recipe for Schools (see Notes)
                                    • 3 qt 2 cups *Fresh lettuce, shredded
                                    • 3 cups *Fresh tomatoes, chopped
                                    • 1 qt 1 cup Reduced-fat cheddar cheese, shredded
                                    • 100 each Whole grain yellow corn taco shells (.50 oz each)

                                    100 Servings

                                      Weight

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

                                      Measure

                                      • 2¹⁄4 cups 1 Tbsp 1 tsp *Fresh onions, chopped
                                      • 1 qt 1¹⁄2 cups Frozen corn
                                      • 3 Tbsp Garlic powder
                                      • 2 tsp Salt
                                      • 1 Tbsp 1 tsp Ground black pepper
                                      • 3 cups (¹⁄4 No. 10 can) Canned no-salt-added tomato paste
                                      • 3 qt Water
                                      • ¼ cup Chili powder
                                      • 3 Tbsp Ground cumin
                                      • 1 Tbsp Paprika
                                      • 1 Tbsp Onion powder
                                      • 2 gal 2 qt Frozen cooked diced chicken, thawed, ¹⁄2" pieces
                                      • - - OR
                                      • 2 gal 2 qt Frozen cooked diced turkey, thawed, ¹⁄2" pieces
                                      • 1 gal 2 cups Cooking Rice USDA Recipe for Schools (see Notes)
                                      • 1 gal 3 qt *Fresh lettuce,shredded
                                      • 1 qt 2 cups *Fresh tomatoes, chopped
                                      • 2 qt 2 cups Reduced-fat cheddar cheese, shredded
                                      • 200 each Whole grain yellow corn taco shells (.50 oz each)

                                      Quantity
                                       

                                      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, ¹⁄2" pieces
                                        • - - OR
                                        • 5 lb 12 oz Frozen cooked diced turkey, thawed, ¹⁄2" pieces
                                        • 3 lb 10 oz Cooking Rice USDA Recipe for Schools (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
                                        • 2³⁄4 cups Frozen corn
                                        • 1 Tbsp 1¹⁄2 tsp Garlic powder
                                        • 1 tsp Salt
                                        • 2 tsp Ground black pepper
                                        • 1¹⁄2 cups (¹⁄8 No. 10 can) Canned no-salt-added tomato paste
                                        • 1 qt 2 cups Water
                                        • 2 Tbsp Chili powder
                                        • 1 Tbsp 1¹⁄2 tsp Ground cumin
                                        • 1¹⁄2 tsp Paprika
                                        • 1¹⁄2 tsp Onion powder
                                        • 1 gal 1 qt Frozen cooked diced chicken, thawed, ¹⁄2" pieces
                                        • - - OR
                                        • 1 gal 1 qt Frozen cooked diced turkey, thawed, ¹⁄2" pieces
                                        • 2 qt 1 cup Cooking Rice USDA Recipe for Schools (see Notes)
                                        • 3 qt 2 cups *Fresh lettuce, shredded
                                        • 3 cups *Fresh tomatoes, chopped
                                        • 1 qt 1 cup Reduced-fat cheddar cheese, shredded
                                        • 100 each Whole grain yellow corn taco shells (.50 oz each)

                                        100 Servings

                                          Weight

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

                                          Measure

                                          • 2¹⁄4 cups 1 Tbsp 1 tsp *Fresh onions, chopped
                                          • 1 qt 1¹⁄2 cups Frozen corn
                                          • 3 Tbsp Garlic powder
                                          • 2 tsp Salt
                                          • 1 Tbsp 1 tsp Ground black pepper
                                          • 3 cups (¹⁄4 No. 10 can) Canned no-salt-added tomato paste
                                          • 3 qt Water
                                          • ¼ cup Chili powder
                                          • 3 Tbsp Ground cumin
                                          • 1 Tbsp Paprika
                                          • 1 Tbsp Onion powder
                                          • 2 gal 2 qt Frozen cooked diced chicken, thawed, ¹⁄2" pieces
                                          • - - OR
                                          • 2 gal 2 qt Frozen cooked diced turkey, thawed, ¹⁄2" pieces
                                          • 1 gal 2 cups Cooking Rice USDA Recipe for Schools (see Notes)
                                          • 1 gal 3 qt *Fresh lettuce,shredded
                                          • 1 qt 2 cups *Fresh tomatoes, chopped
                                          • 2 qt 2 cups Reduced-fat cheddar cheese, shredded
                                          • 200 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 135 °F or higher.
                                          • See Cooking Rice USDA Recipe for Schools 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 1½ oz) chicken mixture in each taco shell.
                                          • Transfer tacos to a steam table pan (12" x 20" x 2½").
                                            For 50 servings, use 2 pans.
                                            For 100 servings, use 4 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.
                                          • 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 1½ 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 Schools
                                          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
                                          50 Servings:

                                          Mature onions: 8 oz

                                          Lettuce: 3 lb 6 oz

                                          Tomatoes: 1 lb 10 oz

                                          100 Servings:

                                          Mature onions: 1 lb

                                          Lettuce: 6 lb 12 oz

                                          Tomatoes: 3 lb 4 oz

                                          Notes

                                          *Remove salt from Cooking Rice 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
                                          50 Servings:

                                          About 10 lb 4 oz (chicken mixture)

                                          About 1 gal 1 qt ½ cup (chicken mixture)/100 tacos

                                          100 Servings:

                                          About 20 lb 8 oz (chicken mixture)

                                          About 2 gal 2 qt 1 cup (chicken mixture)/200 tacos