Beef and Veggie Tacos

Meat/Meat Alternative, Vegetable, Main, Latin, Plant-Forward.

Yield: 100 Servings

One serving (2 tacos) provides 2 oz equivalent meat/meat alternate, 1/2 cup of vegetable, and 1 serving of grains/breads.

Ingredients

8 lb 6 oz Ground beef (90% lean)

2 cups Onions, yellow, chopped

1/2 cup Garlic, minced

3 tbsp Chili powder

3 tbsp Cumin, ground

Paprika, mild 4 tsp

Onion powder 2 tbsp

Black pepper, ground 1 tbsp

Tomato paste 2 1/8 cups

Carrots, peeled, grated 2 qt

Zucchini, grated 2 qt

Green bell pepper, fresh or frozen and thawed, chopped 2 1/4 cups

Corn kernels, frozen, thawed 3 1/3 cups

Water 2 qt 1 cup

Lettuce, romaine or leaf, shredded 1 gal 2 qt 2 3/4 cups

Tomatoes, plum or slicing, fresh, chopped 3 2/3 cups

Cheddar cheese, reduced fat, shredded 3 qt 1 cup

Taco shells, enriched, (5-in diameter’ at least .45 oz each), unsalted, baked 200 each

Method

  1. 1.Heat a large skillet over medium heat. Break the ground beef up, add it to the hot skillet, and cook, stirring as needed to cook evenly and break up clumps, until the meat is well browned, about 10 minutes. Transfer the cooked beef to a wire-mesh sieve and let it drain for 10 minutes to remove excess fat. (Leave enough fat in the pan to coat it.)

  2. 2.Return the skillet to low heat while the beef drains. Add the onions and garlic and cook, stirring frequently, until the onions are a light golden color, about 5 minutes.

  3. 3.Add the chili powder, cumin, paprika, onion powder, and pepper. Stir to combine evenly

  4. 4.Add the tomato paste and cook, stirring frequently, until the tomato paste turns a deep red, about 2 minutes.

  5. 5.Add the carrots, zucchini, green pepper, corn, drained beef, and water. Stir well and bring to a simmer. Continue to simmer until the taco filling mixture has a good flavor and consistency, about 20 minutes.

  6. 6.Toss together the lettuce and tomatoes and keep chilled until ready to serve

  7. 7.To serve, use a No. 16 scoop (1/4 cup) to fill tacos with the filling mixture. Add a No. 10 scoop (3/8 cup) of the lettuce/tomato mixture. Top each taco with 2 tablespoons of the shredded cheese. Serve 2 tacos per portion.

Source: Jeremy West, Greeley-Evans Weld County School District 6