Posted by Chef David on 6/23/2007, 9:22 pm, in reply to "Tacos for 150 kids" Tacos Recipe By : Amount Measure Ingredient -- Preparation Method Brown beef in steam-jacketed or other kettle until internal temperature reaches 155°F. Drain off fat. Add onions and cook until softened. Combine cornstarch and seasonings in a bowl. Add to ground beef and onions. Mix well. Add water to meat mixture. Mix. Simmer 45 minutes, stirring frequently. Place shells in counter pans. Heat in oven until warm and crisp. To serve, fill each taco shell with No. 24 dipper of meat mixture, 1 1/2 oz each. Cover meat mixture with lettuce, then tomato, and top with shredded cheese. Serve with Salsa (p. 568) to spoon on top. Source: Per Serving (excluding unknown items): 453 Calories; 27g Fat (54.2% calories from fat); 31g Protein; 21g Carbohydrate; 3g Dietary Fiber; 92mg Cholesterol; 823mg Sodium. Exchanges: 1 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 3 Fat. NOTES : Potentially hazardous food. Food Safety Standards: Hold food for service at an internal temperature above 140°F. Do not mix old product with new. Cool leftover product quickly (within 4 hours) to below 41°F. See p. 44 for cooling procedures. Reheat leftover product quickly (within 2 hours) to 165°F. Reheat product only once; discard if not used. Commercial salsa may be substituted for Salsa recipe. Commercial taco seasoning mix may be substituted for spices. Follow manufacturer's directions for amount to use. 2 oz (1 cup) dehydrated onions, rehydrated in 1 1/2 cups water, may be substituted for fresh onions. VARIATIONS: Nacho Tostados. Place 3/4 oz (about 6 large) round unsalted nacho chips on serving plate. Place No. 12 dipper (3 oz) taco meat on top of chips. Ladle 2 oz Nacho Sauce (p. 80) over meat. Place approximately 1 1/2 oz shredded head lettuce and 3/4 oz diced fresh tomatoes on top of meat. Serve with condiments: Guacamole (pp. 78, 80), sour cream, and Salsa (p. 568). Tostados. Fry 50 10-inch flour or corn tortillas in hot oil, 20-30 seconds on each side, until crisp and golden brown. Drain on paper towel. Keep warm. To serve, spread each tortilla with No. 20 dipper Refried Beans (p. 640), then one No. 12 dipper of meat (3 oz). Top with 1 1/2 oz chopped head lettuce, 3/4 oz chopped fresh tomatoes, and 1 oz shredded cheese. Serve with condiments: Guacamole (pp. 78, 80), sour cream, Salsa (p. 568), chopped green onions, chopped green chilies, and sliced ripe olives. Turkey Tacos. Substitute ground turkey for ground beef. Nutr. Assoc. : 126 0 0 0 0 0 3133 0 0 0 0 0 747 0 4631
24.150.13.52
This should help.
* Exported from MasterCook *
Serving Size : 150 Preparation Time :0:00
Categories : Sandwich
-------- ------------ --------------------------------
39 pounds ground beef 3 pounds onion -- chopped
9 tablespoons cornstarch
1 1/2 cups chili powder
5 1/4 tablespoons garlic powder
9 tablespoons salt
3 tablespoons oregano, leaf
6 tablespoons cumin
3 tablespoons cayenne pepper
4 1/2 quarts water
300 taco shells
TOPPING:
12 pounds head lettuce -- chopped
9 pounds tomatoes -- fresh diced
6 pounds processed cheese -- shredded
"Sandwich Recipes"
Copyright:
"© 2004 by Prentice-Hall, Inc."
- - - - - - - - - - - - - - - - - - -
Message Thread:
« Back to thread