Ingredients

• 6 lbs 6 oz Raw ground beef/pork
• 5 oz Fresh onions, chopped
• 1 Tbsp, 1 tsp Granulated garlic
• 2 tsp Ground black or white pepper
• 8 oz (1 cup) Canned tomato paste
• 1 quart, 1.3 oz Hooray Purée Spinach
• Seasonings:
• 2 Tbsp. Chili powder
• 1 Tbsp, 1 tsp Ground cumin
• 1 tsp Paprika
• 1½ tsp Onion powder
• 1 lb, 10 oz Reduced fat Cheddar cheese
• 2 lb, 7 oz Lettuce, shredded
• 1 lb, 5 oz Tomatoes, chopped/diced
• 100 Enriched taco shells (.45 oz each)

Method

1. Brown ground beef of pork. Drain. Add Spinach puree and mix well. Continue immediately.
2. Add onions, granulated garlic, pepper, tomato paste, and seasonings. Blend well. Bring to boil. Reduce heat and simmer for 25-30 minutes. Stir periodically. CCP: Heat to 155 F for at least 15 seconds.
3. CCP: Hold for hot service at 135 F or higher.
4. For topping: Set cheese aside for step 5. Combine lettuce and tomatoes. Toss lightly. Set mixture aside for step 5.
5. Serving suggestions (2 tacos per serving) A. Before serving or on serving line, fill each taco shell with a No. 30 scoop (2 Tbsp) meat mixture. On each student tray, serve 2 tacos, No. 10 scoop lettuce and tomato mixture, and ½ oz (2 Tbsp) shredded cheese. OR B.1. Preportion No. 10 scoop lettuce and tomato mixture and ½ oz (2 Tbsp) shredded cheese into individual souffle cups. Refrigerate till serving time.