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Taco Salad

This recipe was created by Serena Caner for Shuswap Food Action Society
Yield:   50 servings
Serving Size:   12-16 oz. bowls
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Ingredients

  • 6 heads romaine lettuce, shredded (or mix in spinach/kale mix)
  • 12 tomatoes, chopped
  • 5 cucumbers, diced
  • 2- 900 g bag baked taco chips (or Baked Tortillas chips)
  • 850 g grated cheese
  • 1.5 L salsa

 

Beef & Bean Topping*

  • 2 kg (4.5 lbs) lean ground beef
  • 30 ml oil
  • 3 onions, diced
  • 40 ml garlic powder
  • 40 ml chili powder
  • 40 ml cumin powder
  • 2- 540 ml cans black beans
  • 1.5 kg bag frozen corn

*For other Taco toppings see Apple Chipotle Pork, Smoked Tofu Sofrito or Mango Chicken

Method

Step 1

Brown beef until no longer pink. Drain and set aside.

Step 2

Heat oil and add onion, garlic powder, chili powder and cumin powder. Cook 5-10 minutes, until onions begin to brown.  Add beans and corn and cook until heated through. Stir in beef.

Step 3

Wash and chop romaine, tomatoes, cucumbers. Grate cheese.

 

To serve:

Fill the bottom of each serving dish with broken taco chips. Add lettuce, tomatoes, cucumbers and meat, bean and corn mixture. Top with grated cheese, and a dollop of salsa and sour cream.

HACCP

Cook ground beef until it reaches an internal temperature of 71° C for a minimum of 15 secs.

Cooling: from 71° C to 20° C in 2 hours AND from 20° C to 4° C within the next 4 hours.  If not achieved, throw it away.

Cold Holding: When cooled to 4° C, cover and store at 4° C.  If more than 4° C for 2 hours, throw out.

Reheating: Reheat to 74° C in less than 2 hours.  If reheating takes more than 2 hours, throw out.

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