Protein 12.73 gm Vitamin C 4.96 mg Calcium 13.86 mg Carbohydrate 2.98 gm Fiber 0.57 gm Cholesterol 44.07 mg Fat 7.82 gm % Fat 52.12 % Sodium 118.4 mg Saturated Fat 3.04 gm % Saturated Fat 20.27 % Taco Salad Main Dish HACCP: #2 Same Day Service Healthier Kansas Recipe 78 (USDA D-13 modified) 100 Servings ____Servings Ingredients Directions Weight Measure Weight Measure Taco Meat, HKM Recipe 76 25 cups Prepare taco meat according to HKM recipe 76. Romaine Lettuce, fresh, 9 lb 8 oz Wash and chop romaine lettuce and tomatoes. untrimmed, AP For each serving, portion as follows: Tomatoes, large, AP 6 lb 10 oz 1 cup chopped romaine lettuce Cheese, cheddar, shredded 3 lb 2 oz #16 scoop (1/4 cup) taco meat 1/8 cup diced tomatoes 1/8 cup shredded cheese Serving Size 1 Serving Provides Yield 1 salad 2.0 oz equivalent M/MA + 100 servings 0.5 cup vegetable, DG + 0.125 cup vegetable, RO Nutrients Per Serving (K-8) Calories 205 Vitamin A 4463 IU Iron 2.04 mg Protein 17.02 gm Vitamin C 10.8 mg Calcium 133.1 mg Carbohydrate 6.07 gm Fiber 1.84 gm Cholesterol 59.07 mg Fat 12.76 gm % Fat 55.95 % Sodium 215.9 mg Saturated Fat 6.07 gm % Saturated Fat 26.6 %
Protein 12.73 gm Vitamin C 4.96 mg Calcium 13.86 mg Carbohydrate 2.98 gm Fiber 0.57 gm Cholesterol 44.07 mg Fat 7.82 gm % Fat 52.12 % Sodium 118.4 mg Saturated Fat 3.04 gm % Saturated Fat 20.27 % Taco Salad Main Dish HACCP: #2 Same Day Service Healthier Kansas Recipe 78 (USDA D-13 modified) Ingredients 100 Servings ____Servings Directions Weight Measure Weight Measure Taco Meat, HKM Recipe 76 Romaine Lettuce, fresh, untrimmed, AP Tomatoes, large, AP Cheese, cheddar, shredded 25 cups 9 lb 8 oz 6 lb 10 oz 3 lb 2 oz Prepare taco meat according to HKM recipe 76. Wash and chop romaine lettuce and tomatoes. For each serving, portion as follows: 1 cup chopped romaine lettuce #16 scoop (1/4 cup) taco meat 1/8 cup diced tomatoes 1/8 cup shredded cheese Serving Size 1 Serving Provides Yield 1 salad 2.0 oz equivalent M/MA + 0.5 cup vegetable, DG + 0.125 cup vegetable, RO 100 servings Nutrients Per Serving (K-8) Calories 205 Vitamin A 4463 IU Iron 2.04 mg Protein 17.02 gm Vitamin C 10.8 mg Calcium 133.1 mg Carbohydrate 6.07 gm Fiber 1.84 gm Cholesterol 59.07 mg Fat 12.76 gm % Fat 55.95 % Sodium 215.9 mg Saturated Fat 6.07 gm % Saturated Fat 26.6 %
HKM_8-Weeks_Recipes_V2.docx