| TACO SALAD | ||||||||
| Makes 100 portions. | ||||||||
| INGREDIENTS | WEIGHTS | MEASURES | ||||||
| Ground beef | 13 ½ lbs. | |||||||
| Salad Oil | As needed | |||||||
| Onion, chopped | 5 lbs. | 3 ¼ qts. (6 cups) | ||||||
| Canned tomato paste | ½ – # 10 can | |||||||
| Water | 1 ½ qts. (6 cups) | |||||||
| Chili powder | 1/3 cup | |||||||
| Salt | 1/3 cup | |||||||
| Corn chips | 3 gal. 2 cups | |||||||
| Shredded Lettuce | 9 lbs. | 4 ½ gal. | ||||||
| American Cheese | 3 ¼ lbs. | 3 ¼ qts. | ||||||
| DIRECTIONS: | ||||||||
| 1. Lightly brown ground beef in steam kettle with lid raised. If steam kettle is not available, brown in a heavy kettle or saucepan. Stir meat while browning. | ||||||||
| 2. Add onions and cook until wilted. | ||||||||
| 3. Add tomato paste, water, chili powder, and salt; Simmer 20 to 30 minutes. If necessary, add more water. | ||||||||
| 4. Make salad using ½ cup corn chips topped with 2 oz. cooked meat mixture, lettuce, and 2 Tablespoons of shredded cheese. If desired garnish with a ripe olive. | ||||||||
| Number of Portions | 100 | |||||||
| Size of Portion | servings | |||||||
| Calories. | 267 | Iron | 1.78 Mg | Protein. | 15.15 G | 22.66% | ||
| Cholesterol | 45 Mg | Calcium | 132.73 Mg | Carbohydrates. | 13.24 G | 19.81% | ||
| Sodium | 743 Mg | Vitamin A | 125 RE | Total Fat . | 17.19 G | 57.85% | ||
| Fiber | 1.90 G | Vitamin C | 10.80 Mg | Saturated Fat. | 5.66 G | 19.05% |