Turkey Taco Filling #23
Makes 50-2 ounce portions
One portion provides 2 ounce Equivalent Meat / Meat Alternate and ¼ cup other Vegetable according to the Child Nutrition Program guidelines.
¾ cup oil, vegetable
8½ cups onions, cooked, drained, without salt
1 quart + ½ cup tomatoes,canned, no added salt, dieced, drained
¾ cup peppers, chili, ground, canned
9 pound raw, yield inc. ground turkey, 93% lean, 7% fat
⅓ cup cumin, ground
⅓ cup garlic, granulated
3 tablespoons chili powder
how to prepare
Heat the oil in a tilt skillet or large pot, over high heat.
Add the onions, green chili peppers and diced tomatoes. Cook, stirring frequently until onions are translucent, about 4-5 minutes.
Add the garlic, cumin, and chili powder and stir well for 2-3 minutes, then add the ground turkey. Continue cooking on high heat, stirring frequently, until the meat shapes into bite size pieces, about 10-15 minutes depending on your batch size. Scrape the skillet frequently to prevent sticking.
CCP: Heat to 165° F or higher for at least 15 seconds
CCP: Hold for hot service at 135° F or higher
Once the meat is cooked, toss it well with Chef Prudhomme's Six Spice and serve immediately.
Portion into 2 whole grain corn taco shells at ¼ cup per shell, using a #16 scoop, for a total serving of ½ cup.
CCP: Hot hold at 135*F or higher for service.
NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for assistance in planning for or treating medical conditions.
No Salt & No Sugar: Six Spice 8.25 oz.
Carefully selected from around the globe, the herbs and spices of Six Spice are a statement of world flavor and a new dimension in taste. Chef Paul has created a unique blend highlighted by the ...