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Taco Salad
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Taco Salad USDA Recipe for Schools

This simple taco salad features seasoned ground beef and hearty romaine lettuce topped with diced tomatoes and cheddar cheese
NSLP/SBP CREDITING INFORMATION
1 taco salad provides ⅞ cup vegetable (½ cup dark green vegetable, ¼ cup red/orange vegetable, ⅛ cup additional vegetable), 2 oz eq meat/meat alternate.
SOURCE
USDA Standardized Recipes Project - 2024
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Age Group: Ages 6-18
Serving Size: 50-100
Program Type: School Meals
Program Meal Type: Lunch, Supper
Conventional Meal Category: Salad, Main Dish (Entrée)
Program Meal Component: Meats, Vegetables
Vegetable Subgroup: Red-Orange Vegetables, Dark Green Vegetable
Meal Service Temperature: Cold
Cooking Method: Sauté
Season: Summer, Fall, Spring, Winter
Multicultural Region: Mexico, Central and South America
50 servings
Calories: 170

Ingredients

50 Servings

    Weight

    • 5 lbs Beef, raw, ground (no more than 15% fat)
    • 1 lb 8 oz Tomato paste, canned, no-salt-added
    • 1 lb *Onions, white, fresh, small dice
    • - - Chili powder
    • - - Ancho chili powder
    • - - Garlic powder
    • - - Cumin, ground
    • - - Salt
    • - - Pepper, black or white, ground
    • - - Paprika
    • - - Onion powder
    • 2 oz *Jalapeno peppers, fresh, diced
    • 4 lbs 8 oz *Romaine lettuce, fresh, leaves, shredded, rinsed, dry
    • 4 lbs *Tomatoes, fresh, diced
    • 12 ½ oz Cheddar cheese, low-fat, shredded

    Measure

    • - - Beef, raw, ground (no more than 15% fat)
    • 3 cups Tomato paste, canned, no-salt-added
    • 3 cups *Onions, white, fresh, small dice
    • ¼ cup Chili powder
    • 2 Tbsp Ancho chili powder
    • 1 Tbsp 1 ½ tsp Garlic powder
    • 1 Tbsp 1 ½ tsp Cumin, ground
    • 2 tsp Salt
    • 2 tsp Pepper, black or white, ground
    • 1 ½ tsp Paprika
    • 1 ½ tsp Onion powder
    • ½ cup *Jalapeno peppers, fresh, diced
    • 3 gal 2 cups *Romaine lettuce, fresh, leaves, shredded, rinsed, dry
    • 3 qt ½ cup *Tomatoes, fresh, diced
    • 3 cups 2 Tbsp Cheddar cheese, low-fat, shredded

    100 Servings

      Weight

      • 10 lbs Beef, raw, ground (no more than 15% fat)
      • 3 lbs Tomato paste, canned, no-salt-added
      • 2 lbs *Onions, white, fresh, small dice
      • - - Chili powder
      • - - Ancho chili powder
      • - - Garlic powder
      • - - Cumin, ground
      • - - Salt
      • - - Pepper, black or white, ground
      • - - Paprika
      • - - Onion powder
      • 4 oz *Jalapeno peppers, fresh, diced
      • 9 lbs *Romaine lettuce, fresh, leaves, shredded, rinsed, dry
      • 8 lbs *Tomatoes, fresh, diced
      • 1 lb 9 oz Cheddar cheese, low-fat, shredded

      Measure

      • - - Beef, raw, ground (no more than 15% fat)
      • 6 cups Tomato paste, canned, no-salt-added
      • 1 qt 2 cups *Onions, white, fresh, small dice
      • ½ cup Chili powder
      • 4 Tbsp Ancho chili powder
      • 3 Tbsp Garlic powder
      • 3 Tbsp Cumin, ground
      • 1 Tbsp 1 tsp Salt
      • 1 Tbsp 1 tsp Pepper, black or white, ground
      • 1 Tbsp Paprika
      • 1 Tbsp Onion powder
      • 1 cup *Jalapeno peppers, fresh, diced
      • 6 gal 1 qt *Romaine lettuce, fresh, leaves, shredded, rinsed, dry
      • 1 gal 2 qt 2 cups *Tomatoes, fresh, diced
      • 1 qt 2 ¼ cups Cheddar cheese, low-fat, shredded

      -

      50 Servings

        Weight

        • 5 lbs Beef, raw, ground (no more than 15% fat)
        • 1 lb 8 oz Tomato paste, canned, no-salt-added
        • 1 lb *Onions, white, fresh, small dice
        • - - Chili powder
        • - - Ancho chili powder
        • - - Garlic powder
        • - - Cumin, ground
        • - - Salt
        • - - Pepper, black or white, ground
        • - - Paprika
        • - - Onion powder
        • 2 oz *Jalapeno peppers, fresh, diced
        • 4 lbs 8 oz *Romaine lettuce, fresh, leaves, shredded, rinsed, dry
        • 4 lbs *Tomatoes, fresh, diced
        • 12 ½ oz Cheddar cheese, low-fat, shredded

        Measure

        • - - Beef, raw, ground (no more than 15% fat)
        • 3 cups Tomato paste, canned, no-salt-added
        • 3 cups *Onions, white, fresh, small dice
        • ¼ cup Chili powder
        • 2 Tbsp Ancho chili powder
        • 1 Tbsp 1 ½ tsp Garlic powder
        • 1 Tbsp 1 ½ tsp Cumin, ground
        • 2 tsp Salt
        • 2 tsp Pepper, black or white, ground
        • 1 ½ tsp Paprika
        • 1 ½ tsp Onion powder
        • ½ cup *Jalapeno peppers, fresh, diced
        • 3 gal 2 cups *Romaine lettuce, fresh, leaves, shredded, rinsed, dry
        • 3 qt ½ cup *Tomatoes, fresh, diced
        • 3 cups 2 Tbsp Cheddar cheese, low-fat, shredded

        100 Servings

          Weight

          • 10 lbs Beef, raw, ground (no more than 15% fat)
          • 3 lbs Tomato paste, canned, no-salt-added
          • 2 lbs *Onions, white, fresh, small dice
          • - - Chili powder
          • - - Ancho chili powder
          • - - Garlic powder
          • - - Cumin, ground
          • - - Salt
          • - - Pepper, black or white, ground
          • - - Paprika
          • - - Onion powder
          • 4 oz *Jalapeno peppers, fresh, diced
          • 9 lbs *Romaine lettuce, fresh, leaves, shredded, rinsed, dry
          • 8 lbs *Tomatoes, fresh, diced
          • 1 lb 9 oz Cheddar cheese, low-fat, shredded

          Measure

          • - - Beef, raw, ground (no more than 15% fat)
          • 6 cups Tomato paste, canned, no-salt-added
          • 1 qt 2 cups *Onions, white, fresh, small dice
          • ½ cup Chili powder
          • 4 Tbsp Ancho chili powder
          • 3 Tbsp Garlic powder
          • 3 Tbsp Cumin, ground
          • 1 Tbsp 1 tsp Salt
          • 1 Tbsp 1 tsp Pepper, black or white, ground
          • 1 Tbsp Paprika
          • 1 Tbsp Onion powder
          • 1 cup *Jalapeno peppers, fresh, diced
          • 6 gal 1 qt *Romaine lettuce, fresh, leaves, shredded, rinsed, dry
          • 1 gal 2 qt 2 cups *Tomatoes, fresh, diced
          • 1 qt 2 ¼ cups Cheddar cheese, low-fat, shredded

          Instructions

          • Heat a tilt skillet to medium-high heat. Add ground beef and cook, stirring constantly to break beef into crumbles, for about 5-8 minutes.
          • Tip the tilt skillet forward slightly to allow rendered fat to accumulate in the front of the tilt skillet. Spoon off rendered fat, then return tilt skillet to the flat position.
          • Add tomato paste, onions, chili powder, ancho chili powder, garlic powder, cumin, salt, pepper, paprika, and onion powder. Stir well. Cook uncovered over medium heat for 5-7 minutes.
          • Stir in jalapenos.
            Critical Control Point:
            Heat to 165 °F or higher for at least 15 seconds.
            Transfer 3 lbs 12 oz cooked beef to a full size steam table pan
            (12" x 20" x 2 ½").
            For 50 servings, use 2 pans.
            For 100 servings, use 4 pans.
            Critical Control Point:
            Hold for hot service at 135 °F or higher.
          • Assembly:
            a. Portion 1 cup or 1 ½ oz chopped romaine in a 12 oz bowl.
            b. Use a 2 oz spoodle to add ¼ cup seasoned beef.
            c. Top with ¼ cup diced tomatoes and 1 tablespoon cheddar cheese.
          • Serve 1 taco salad.

          Notes

          *See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available
          Cooking Process #2: Same Day Service.
          The food safety temperatures are based on the FDA Food Code. Some information included 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.

          Nutrition

          Serving: 1taco salad | Calories: 170 | Total Carbohydrate: 7g | Protein: 16g | Total Fat: 9g | Saturated Fat: 4g | Cholesterol: 45mg | Sodium: 273mg | Dietary Fiber: 2g | Total Sugars: 2g | Vitamin A: 4096IU | Vitamin C: 6mg | Calcium: 39mg | Iron: 2mg | Added Sugars included: 10000g