Recipes
This dish excels at meeting nutritional requirements, driving participation and best of all—getting kids interested in eating salads. Each serving provides 2 oz eq grain, 2 oz eq M/MA, 1/8 cup red/orange vegetable and 1/2 cup dark green.
Ingredients
| Amount | Item |
|---|---|
| 13 lb | Romaine lettuce, washed, chopped |
| 9 1/2 lb | Iceberg lettuce, washed, chopped |
| 13 1/4 lb | Diced tomatoes |
| 3 1/8 lb | Shredded American cheese |
| 10 1/2 lb | Beef crumbles, fully-cooked |
| 1 bag | Foothill Farms® Taco Seasoning (either #V411 or #V413) |
| 1 qt | Hot water (180°-190°F) |
| 100 bags | Nacho chips |
| Ranch Dressing (see separate recipe) |
Instructions
Trim and core Romaine and iceberg lettuce. Weigh total amount needed for usage.
Wash and chop lettuce into bite size pieces. Mix together.
Weigh 3.5 oz of lettuce mix and place into 12 oz bowl.
Place #16 scoop of diced tomatoes on lettuce. Weigh shredded American cheese. Sprinkle around edges of bowl. (Hold for cold service at 41°F or below.)
Combine hot water and contents of taco seasoning package in full-size steam table pan. Mix well. Add cooked meat and mix thoroughly. Cover and bake in 400°F convection oven for 15-20 minutes; or until product reaches 180°F. (Hold for hot service at 140°F or higher).
On serving line, place #16 scoop of taco meat on middle of prepared salad. (Do not pack scoop).
Offer with 1 pack of nacho chips and dressing.
