Ingredients
| Beef crumbles | 14 pounds |
| Chili powder | 2 tablespoons |
| Cumin, ground | 2 teaspoons |
| Oregano, dried | 1 teaspoon |
| Tomato paste or thick tomato puree(⅛ pound) | 4 tablespoons |
| Water | 1 cup |
| Taco shells, whole-grain(each shell is 0.9 ounce) | 100 each |
| Romain lettuce, heads, shredded(6⅓ pounds) | 4½ each |
| Tomatoes, fresh, diced | 5¾ pounds |
| Cheese, white cheddar, shredded | 3 pounds |
| Salt and pepper | to taste |
Instructions
- Cook beef in tilt skillet with spices.
- Dissolve tomato paste in the water and stir well.
- Place beef in preheated steam well on steam table.
- To warm taco shells, place on sheet pan and warm for 5 minutes in a 350°F oven right before service.
- Dice lettuce and wash in a cold water bath.
- Wash tomatoes and dice.
- Place ¼ cup of lettuce and 1/8 cup of tomato into a 4-ounce cup, top with ½ ounce of shredded cheese, and place on a sheet pan for students.
Recipe Notes
Serve with a side of rice or a second taco shell to meet your grain requirement.