Chicken or Turkey Taco USDA Recipe for Schools

Age Group: Ages 6-18
Serving Size: 50-100
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.
5 from 2 votes
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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 Carbohydrate 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