Wednesday, July 05, 2006

Camp -- Tacos

Beef tacos are always popular at camp. We prepared 200 tacos (the number of taco shells that come in a box!) for lunch and ran out after seconds. At Northern California FC Camp, we start the kids on one taco, then call seconds after everyone has gone through the line once. There were no leftovers.


22 pounds lean ground beef
2-3/4 cups taco seasoning
200 taco shells
6 pounds cheddar cheese, grated
5-7/8 pounds lettuce, shredded
3-1/2 pounds onion, chopped
3-1/4 quarts salsa

Cook beef until beef loses its pink color; stir to break apart. Drain fat. Add taco seasoning to beef. Saute 5 minutes. CCP: Internal temperature must reach 155 deg F or higher for 15 seconds. CCP: Hold at 135 deg F or higher.

Arrange taco shells on sheet pans. Using a convection oven, bake 2 to 3 minutes at 325 deg F on high fan, open vent until just heated. Place 1/4-cup meat in each taco; line up next to each other in steam table pan. CCP: Hold for service at 135 deg F or higher. Just before serving, top each taco with 2 tablespoons cheese, 2-1/3 tablespoons lettuce, 2 teaspoons onions, and 1 tablespoon taco sauce.

Serving Ideas: Serve 2 tacos per portion. Acceptability is approx 125% when 1 taco is served for firsts and when seconds are considered.

Notes: Substitute ground chicken or turkey for beef if desired.


1/4 cup chili powder
1/4 cup ground cumin
1/4 cup dried oregano
1/4 cup garlic powder
1/4 cup onion powder
2 tablespoons cayenne pepper
2 tablespoons kosher salt

Mix; store in air-tight container. Use 2 tablespoons per pound of cooked ground meat. Add water or stock to moisten; heat to 165 deg F for 15 seconds.

Yield: 2-1/2 cups

Serving Ideas: Substitute ground chipotle pepper for a smoky flavor.

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