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3.75 from 16 votes

Taco Salad State(Louisiana) Child Nutrition Agency Developed Recipe for Schools

Lettuce and tomatoes from the school garden and greenhouse topped with meat and cheese is a kid-friendly Farm to School favorite.
NSLP/SBP CREDITING INFORMATION:
One salad (No. 12 scoop meat mixture, No. 8 scoop lettuce/tomato mixture, 1 oz spoodle cheese, 1 oz tortilla chips) provides 2 ½ oz eq meat/meat alternate, 2 oz eq grains, ⅜ cup dark green vegetable, ⅛ cup red/orange vegetable.
Recipe Project Name: Fiscal Year 2021 Cohort B Team Nutrition Training Grant for School Meal Recipe Development Louisiana Department of Education, Richland Parish Schools
*This recipe was developed and standardized by a State Child Nutrition Agency. USDA has not tested this recipe.
Prep Time1 hour
Cook Time1 hour
Total Time2 hours
Keyword: TNTG state recipes
Age Group: Ages 6-18
Serving Size: 50-100
Program Type: School Meals
Program Meal Type: Lunch
Conventional Meal Category: Salad, Main Dish (Entrée)
Program Meal Component: Grains, Meats, Vegetables
Vegetable Subgroup: Red-Orange Vegetables, Dark Green Vegetable
Meal Service Temperature: Cold
Cooking Method: Sauté, Simmer
Season: Summer, Fall, Spring, Winter
Multicultural Region: Mexico, Central and South America
Calories: 487

Ingredients

50 Servings

    Weight

    • 8 lb 10 oz Beef, ground, 80/20, raw
    • 6 oz *Onions, raw, diced
    • 12 oz Tomato paste
    • - - Chili powder
    • - - Cumin, ground
    • - - Garlic, granulated
    • - - Onion powder
    • - - Paprika
    • - - Pepper, black, ground
    • - - Salt
    • - - Water
    • 2 lb 4 oz *Lettuce, romaine, chopped
    • 1 lb 6 oz *Tomatoes, red round, raw, diced
    • 1 lb 9 oz Cheese, cheddar, shredded, reduced fat
    • 6 lb 4 oz Chips, tortilla

    Measure

    • - - Beef, ground, 80/20, raw
    • 1 cup *Onions, raw, diced
    • 1 ¼ cups Tomato paste
    • 2 Tbsp 2 tsp Chili powder
    • 2 Tbsp 1 tsp Cumin, ground
    • 1 Tbsp Garlic, granulated
    • 1 Tbsp Onion powder 
    • 1 Tbsp Paprika
    • 1 Tbsp Pepper, black, ground
    • ½ tsp Salt
    • 1 qt Water
    • 1 gal 1 cup *Lettuce, romaine, chopped
    • 2 ¼ cups *Tomatoes, red round, raw, diced
    • 1 qt 2 ¼ cups Cheese, cheddar, shredded, reduced fat
    • - - Chips, tortilla

    100 Servings

      Weight

      • 17 lb 4 oz Beef, ground, 80/20, raw
      • 12 oz *Onions, raw, diced
      • 1 lb 8 oz Tomato paste
      • - - Chili powder
      • - - Cumin, ground
      • - - Garlic, granulated
      • - - Onion powder
      • - - Paprika
      • - - Pepper, black, ground
      • - - Salt
      • - - Water
      • 4 lb 8 oz *Lettuce, romaine, chopped
      • 2 lb 12 oz *Tomatoes, red round, raw, diced
      • 3 lb 2 oz Cheese, cheddar, shredded, reduced fat
      • 12 lb 8 oz Chips, tortilla

      Measure

      • - - Beef, ground, 80/20, raw
      • 2 cups *Onions, raw, diced
      • 2 ½ cups Tomato paste
      • ¼ cup 1 Tbsp 1 tsp Chili powder
      • ¼ cup 2 tsp Cumin, ground
      • 2 Tbsp Garlic, granulated
      • 2 Tbsp Onion powder
      • 2 Tbsp Paprika
      • 2 Tbsp Pepper, black, ground
      • 1 tsp Salt
      • 2 qt Water
      • 2 gal 1 qt *Lettuce, romaine, chopped
      • 1 qt ½ cup *Tomatoes, red round, raw, diced
      • 3 qt ½ cup Cheese, cheddar, shredded, reduced fat
      • - - Chips, tortilla

      -

      50 Servings

        Weight

        • 8 lb 10 oz Beef, ground, 80/20, raw
        • 6 oz *Onions, raw, diced
        • 12 oz Tomato paste
        • - - Chili powder
        • - - Cumin, ground
        • - - Garlic, granulated
        • - - Onion powder
        • - - Paprika
        • - - Pepper, black, ground
        • - - Salt
        • - - Water
        • 2 lb 4 oz *Lettuce, romaine, chopped
        • 1 lb 6 oz *Tomatoes, red round, raw, diced
        • 1 lb 9 oz Cheese, cheddar, shredded, reduced fat
        • 6 lb 4 oz Chips, tortilla

        Measure

        • - - Beef, ground, 80/20, raw
        • 1 cup *Onions, raw, diced
        • 1 ¼ cups Tomato paste
        • 2 Tbsp 2 tsp Chili powder
        • 2 Tbsp 1 tsp Cumin, ground
        • 1 Tbsp Garlic, granulated
        • 1 Tbsp Onion powder 
        • 1 Tbsp Paprika
        • 1 Tbsp Pepper, black, ground
        • ½ tsp Salt
        • 1 qt Water
        • 1 gal 1 cup *Lettuce, romaine, chopped
        • 2 ¼ cups *Tomatoes, red round, raw, diced
        • 1 qt 2 ¼ cups Cheese, cheddar, shredded, reduced fat
        • - - Chips, tortilla

        100 Servings

          Weight

          • 17 lb 4 oz Beef, ground, 80/20, raw
          • 12 oz *Onions, raw, diced
          • 1 lb 8 oz Tomato paste
          • - - Chili powder
          • - - Cumin, ground
          • - - Garlic, granulated
          • - - Onion powder
          • - - Paprika
          • - - Pepper, black, ground
          • - - Salt
          • - - Water
          • 4 lb 8 oz *Lettuce, romaine, chopped
          • 2 lb 12 oz *Tomatoes, red round, raw, diced
          • 3 lb 2 oz Cheese, cheddar, shredded, reduced fat
          • 12 lb 8 oz Chips, tortilla

          Measure

          • - - Beef, ground, 80/20, raw
          • 2 cups *Onions, raw, diced
          • 2 ½ cups Tomato paste
          • ¼ cup 1 Tbsp 1 tsp Chili powder
          • ¼ cup 2 tsp Cumin, ground
          • 2 Tbsp Garlic, granulated
          • 2 Tbsp Onion powder
          • 2 Tbsp Paprika
          • 2 Tbsp Pepper, black, ground
          • 1 tsp Salt
          • 2 qt Water
          • 2 gal 1 qt *Lettuce, romaine, chopped
          • 1 qt ½ cup *Tomatoes, red round, raw, diced
          • 3 qt ½ cup Cheese, cheddar, shredded, reduced fat
          • - - Chips, tortilla

          Instructions

          • In a large stock pot, tilt skillet/braiser, or kettle, brown the ground beef. Turn off and/or remove from heat.
            Critical Control Point: Heat to 155 °F or higher for at least 17 seconds.
          • Drain and discard fat.
          • Return beef to heat and/or set to medium. Add diced onions, tomato paste, chili powder, cumin, granulated garlic, onion powder, paprika, black pepper, and salt. Sauté, stirring constantly, until spices become fragrant, approximately 2-3 minutes.
          • Add water and bring to a simmer. Cook uncovered, stirring occasionally, until the liquid has almost completely reduced, approximately
            30 minutes.
            Critical Control Point: Heat to 155 °F or higher for at least 17 seconds.
          • Combine chopped romaine and diced tomatoes just before assembly to minimize wilting.
            Critical Control Point: No bare hand contact with ready to eat foods. Hold for cold service at 41 °F or below.
          • Assemble each salad in a one-compartment plastic container as follows:
            • No. 12 scoop meat mixture
            • No. 8 scoop lettuce and tomato mixture
            • 1 oz spoodle shredded cheddar
            • 1 oz tortilla chips (about ½ cup)

          Notes

          *See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.
          The food safety temperatures are based on the FDA Food Code. Some information included in this guide may be different in your state. Always check with your local regulatory authority (health department) or sponsoring organization (sponsor) for guidance on current food safety requirements in your operation.
          Cooking Process #2: Same Day Service

          Nutrition

          Serving: 1salad | Calories: 487 | Total Carbohydrate: 44.8g | Protein: 22.75g | Total Fat: 24g | Saturated Fat: 7.21g | Cholesterol: 57mg | Sodium: 413mg | Potassium: 10000mg | Dietary Fiber: 5.45g | Total Sugars: 1.8g | Vitamin C: 4.7mg | Vitamin D: 10000IU | Calcium: 182mg | Iron: 3mg | Added Sugars included: 10000g | Vitamin A: 979mcg RAE