Taco Meat Meat/Meat Alternate HACCP: #2 Same Day Service Healthier Kansas Recipe 76 (USDA D-13 modified) 100 #16 Scoop Servings ____Servings (or 75 #12 Scoop Ingredients Directions Servings) Weight Measure Weight Measure Beef, ground 80/20, raw 13 lb Brown ground beef. Chop into 1/4 to 1/2-inch Onion, Dehydrated Flakes 2 oz pieces as beef is browning. Drain. Rinse in hot Pepper 1 Tbsp 1 tsp water. Drain. Continue immediately. Tomato Paste 3 cups Add remaining ingredients and blend well. If Mexican Seasoning Mix ½ cup 1 preparing with purchased seasoning mix, use (see HKM Recipe 79)* Tbsp amount indicated on the package. OR CCP: Heat to 165°F for at least 15 seconds. Purchased Mexican Bring to a boil. Reduce heat and simmer for 25-30 Seasoning Mix minutes stirring as needed. Salt CCP: Hold at 135°F or higher. Sugar, brown, packed 1 Tbsp Water ¼ cup 2 qt Serving Size 1 Serving Provides Yield #16 scoop (¼ cup) 1.5 oz equivalent M/MA (per #16 25 cups scoop) #12 scoop cup) 2.0 oz equivalent M/MA + 0.125 cup (⅓ vegetables, RO (per #12 scoop) Nutrients Per #16 Scoop Serving Calories 135 Vitamin A 317.7 IU Iron 1.45 mg
Taco Meat Meat/Meat Alternate HACCP: #2 Same Day Service Healthier Kansas Recipe 76 (USDA D-13 modified) Ingredients 100 #16 Scoop Servings (or 75 #12 Scoop Servings) ____Servings Directions Weight Measure Weight Measure Beef, ground 80/20, raw Onion, Dehydrated Flakes Pepper Tomato Paste Mexican Seasoning Mix (see HKM Recipe 79)* OR Purchased Mexican Seasoning Mix Salt Sugar, brown, packed Water 13 lb 2 oz 1 Tbsp 1 tsp 3 cups ½ cup 1 Tbsp 1 Tbsp ¼ cup 2 qt Brown ground beef. Chop into 1/4 to 1/2-inch pieces as beef is browning. Drain. Rinse in hot water. Drain. Continue immediately. Add remaining ingredients and blend well. If preparing with purchased seasoning mix, use amount indicated on the package. CCP: Heat to 165°F for at least 15 seconds. Bring to a boil. Reduce heat and simmer for 25-30 minutes stirring as needed. CCP: Hold at 135°F or higher. Serving Size 1 Serving Provides Yield #16 scoop (¼ cup) 1.5 oz equivalent M/MA (per #16 scoop) 25 cups #12 scoop (⅓ cup) 2.0 oz equivalent M/MA + 0.125 cup vegetables, RO (per #12 scoop) Nutrients Per #16 Scoop Serving Calories 135 Vitamin A 317.7 IU Iron 1.45 mg
HKM_8_Weeks_Recipes_alternates.docx