Tasty Taco Filling
This recipe meets the USDA guidelines for K12 and childcare programs. It was developed by HSUS’s expert chefs and approved by HSUS’s registered dietitians. You can find this recipe below for 50 servings and for 100 servings.
Click here to view and download the PDF version of this recipe.
Process #2 – Same day service
Skill level: Intermediate
Servings: 50
Ingredients
6 lbs. 4 oz. Beefless crumbles, 2 oz. = 2 meat alternates
1 quart Water
3 Tbsp. Onion Powder
1 ½ Tbsp. Chili Powder
1 ½ Tbsp. Cumin
1 ½ Tbsp. Paprika
1 ½ Tbsp. Garlic Powder
1 ½ Tbsp. Oregano, dried
1 ½ Tbsp. Sugar, granulated
¾ tsp Salt
½ cup Pepper, red or cayenne
Servings: 100
Ingredients
12 lbs. 8 oz. Beefless crumbles, 2 oz. = 2 meat alternates
2 quarts Water
3/8 cup Onion Powder
3 Tbsp. Chili Powder
3 Tbsp. Cumin
3 Tbsp. Paprika
3 Tbsp. Garlic Powder
3 Tbsp. Oregano, dried
3 Tbsp. Sugar, granulated
1 ½ tsp Salt
1 cup Pepper, red or cayenne
Preparation
HACCP – Standard Operating Procedure – Use hand washing procedures before starting recipe.
1. Heat beefless crumbles in tilt skillet or steam jacketed kettle.
2. Add water and seasonings to the crumbles. Mix and bring to a boil.
3. Reduce heat and simmer for 15 minutes.
HACCP Critical Control Point: Heat to a temperature of 150°F for 15 seconds.
HACCP Critical Control Point: Hold at internal temperature of 135°F or above.
HACCP Critical Control Point: Reheat leftover produce to 165°F or higher; reheat product only once.
Serving information
Use a #10 scoop (3/8 cup) and serve on taco shell, tortilla or salad.
Each scoop provides 2 ounces meat/meat alternate.
Nutrition information per 2 m/ma serving
Calories: 89 Total Fat: 3g Saturated Fat: 0g Monounsaturated Fat: 0g Polyunsaturated Fat: 0g Trans Fat: 0g Cholesterol: 0mg Carbohydrate: 3g Fiber: 2g Total Sugar: 1g Protein: 13g Sodium: 308mg Vitamin A: 26μg
Vitamin C: 1mg Calcium: 11mg Iron: 4mg Folate: 2μg